• 1 kg potaoes, boiled, peeled and sliced 1/2 cm thick
  • 4 onions, cut into thin quarter rings
  • 8 cloves garlic, sliced
  • 4 tablespoons flour
  • 1 liter milk
  • 1 ½ cups peas, frozen
  • 1 tbsp fresh italian parsley, chopped thinly

In  In a skillet, warm up about 4 tablespoons of butter.

     Add the garlic and onions and cook on medium low heat until onions become translucent, stirring occasionally.
When the onions are beginning to caramelize add the flour and cook for about 5 minutes, making sure you mix well to avoid clumps of flour.



 Add the milk and bring to a boil.
Season with salt and pepper and boil until mixture becomes thick.
Remove from heat and add peas; mix well and let stand for about 5 minutes or until peas are defrosted and just cooked. ( When peas "pop" when you bite them they're juicy and taste differently from when they're overcooked which makes them dry and mush.)
Slowly and carefully place in the sauce the potatoes turning them over with a fork to coat all sides.
Lightly grease a medium sized pyrex and layer our the coated potatoes. 



 Pour any remaining sauce on top and bake for 5-10 minutes for the flavors to incorporate.
Serve hot with some fresh Italian parsley to garnish.

Servings/Yield

 
6 servings