Ingredients:
1 tablespoon butter
1/2 cup minced onions
salt
fresh ground white pepper
2 teaspoons chopped garlic
1 tablespoon flour
1 cup whole milk
4 lbs idaho potatoes, peeled, small diced and blanched
1/2 cup fine dry breadcrumbs
olive oil
Emeril’s Original Essence
1 tablespoon finely chopped fresh parsley leaves
Directions:
Preheat the oven to 400 F.
In a large saute pan, melt the butter.
Add the onions.
Season with salt and pepper.
Saute for 1 minute.
Add the garlic.
Stir in the flour and cook for 1 minute.
Stir in the milk and bring the liquid to a boil.
Remove from the heat and stir in the potatoes.
Season with salt and pepper.
Pour into a greased 6 cup baking dish.
In a mixing bowl, add the bread crumbs and a drizzle of oil.
Mix thoroughly.
Season with Essence.
Stir in the parsley.
Spread the crumb mixture evenly over the potatoes.
Place in the oven and bake until golden brown, about 10 to 12 minutes.
Remove from the heat and serve.
Servings: 6-8
Time preparation: 20 min.
Time total: 40 min.