This really came out good with a few changes. I really didn't get the dry toasting of the flour, so cooked a finely chopped onion in 1T butter until softened, then added a minced clove of garlic and the flour and cooked until the flour was a light gold, then added the rest of the seasonings and milk. Pureed the sauce in the food processor (presto! no lumps!) with one bouillon cube (there was no way in the world I was going to use 3), then returned to the pan to cook until thickened. Melted in colby/jack cheese and poured over the layered ham (about 2 cups) and julienned potatos. Baked up with crispy edges and tasted wonderful. Only slight negative I can say is the potatos turned a little gray since there wasn't enough sauce to fully cover, which didn't affect the flavor, but doesn't look as pretty. Next time I would double the sauce to make the cassarole a little 'juicier'.
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This really came out good with a few changes. I really didn't get the dry toasting of the...