Hutchins Farm Potato-Zucchini Casserole - cooking recipe

Ingredients

4 medium potatoes, washed and sliced
1 large onion, finely chopped
3 Tbsp. butter
3 Tbsp. flour
2 c. milk
1 tsp. pepper or to taste
2 cloves garlic, pressed
2 large or 3 medium zucchini, washed and thinly sliced
3 Tbsp. butter
1/2 lb. or less Cheddar cheese, grated
1 c. bread crumbs

Preparation

Wash and slice potatoes and layer in buttered casserole dish. Cover potato slices with chopped onion.
Make a white sauce by melting 3 tablespoons butter in saucepan over low heat.
Slowly stir in flour.
Add milk, stirring or whisking constantly.
Add salt, pepper and garlic.
Continue stirring over low heat until thickened, about 5 minutes.
Pour white sauce over top of potatoes and onions.
Arrange zucchini over grated cheese and bread crumbs.
Bake at 350\u00b0 for about 75 minutes or until potatoes and zucchini are tender and the sides are bubbly.
Cool 5 to 10 minutes before serving.
Serves 6.