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1
Cook potatoes in boiling, salted weater until just tender. About 5 minutes. Drain, rinse under cool water. and set aside to dry.
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2
FILLING:
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3
Heat oil in large skillet over medium heat. Add onion, stirring occasionally until caramelized and brown, about 30 minutes. Cool. Toss with remaining filling ingredients in separate bowl.
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4
In bowl, combine evaporated milk and water. Melt butter in saucepan over medium heat. Whisk in flour and cook for 20 seconds; slowly add evaporated milk/water mixture (about 1/4 cup at a time) whisking continuously to remove any lumps before adding more liquid. Stir in mustard, increase heat to high and bring to a boil, whisking constantly. Once the mixture boils, reduce heat to low and cook 1 more minute or until thickened. Season to taste and remove from heat.
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5
Preheat oven 350F . Lightly oil a 9-inch square dish with sides at least high.
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6
Place overlapping potato slices in dish followed by 1/2 cup of the filling and 1/3 cup of the sauce. Repeat 5 times, ending with a sauce layer on top. Bake in oven for 30 minutes or until mixture is hot and bubbly and potatoes in centre of pan are tender. Let stand 20 minutes before serving.
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7
TIPS: Cooking and baking time will vary according to how thinly you slice your potatoes and the depth of your pan.
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8
If top browns too quickly, cover lightly with foil.
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9
Place under broiler for the last few minutes fora browned top, if desired.
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10
For the bst results, use Carnation Regualr Evaporated MIlk.
