See Also: Casseroles · Cheese Dishes · Vegetable Dishes
Baked Potato Casserole
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
4 tablespoons oil or butter
4 tablespoons flour
1 teaspoon fine sea salt
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1 3/4 cup milk
1/2 cup grated white cheddar, or Emmenthal cheese, or
other good quality cheese
3 russet baking potatoes, peeled and sliced
1 sweet potato, peeled and sliced
1 leek or onion, trimmed and sliced
2 tablespoons grated Parmigiano-Reggiano cheese
In batter bowl, combine butter and flour. Microwave on high for 30 seconds, and then whisk in the salt, pepper, mustard, and milk. Microwave on high for 2 minutes. Whisk well. Microwave another 1-2 minutes, or until thickened. Whisk in the cheese and set aside.
In a buttered casserole, arrange the slices of potatoes and the leeks, drizzling a little of the sauce between the layers, ending with the rest of the sauce. Sprinkle with Parmigiano-Reggiano. Bake, uncovered, at 350 degrees for 45-50 minutes or until the potatoes are tender. Or, to speed things along, assemble the casserole but do not put the Parmigiano cheese on the top. Cover with parchment paper and microwave on high for 10 minutes. Then remove the paper, sprinkle on the cheese and slip into the hot oven to finish baking and to brown, for about 20 minutes.
Recipe created 1995-04-11.
© 1996-2013 Dorothy McNett. All Rights Reserved.