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This looks like a decent recipe, except that I think it could use a clove of garlic, minced, for the 2-serving recipe. I'd also like to smash some of the taters some - other thoughts/insights would be welcomed.

Instead of using the butter, I would fry up a few slices of bacon and use the bacon grease to sweat the onion & make the roux. I would crumble up the cooked bacon and add that to the milk/roux mixture fur some extra taste, me.

C.J.V. - can’t have too much bacon, no
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