1. they are HOT
2. if you let the cheese all incorporate it's so much better than having runny potatoes.
I have all my ingredients out and measured before starting because the whole flour, milk cheese part moves rather quickly.
melt butter and whisk in flour |
whisk in milk and seasonings |
lower heat and stir in cheese |
create layers of potato and cheese sauce |
top with remaining cheese |
bake an hour and enjoy |
I couldn't even get a good picture of only a bit taken out because the vultures only left me this much |
Ingredients:
5 potatoes thinly sliced (a mandolin is perfect for this)
3 T butter
3 T flour
1 1/2 C milk
1/2 tsp garlic salt (optional)
1/2 tsp onion powder (optional)
1/4 tsp black pepper
dash of cayenne
1 C + 1/2 C grated cheddar cheese (sharp is good)
paprika (optional)
Recipe:
Preheat oven to 350.
- In a small sauce pan melt butter. When butter is melted, whisk in flour and cook about 1 minute whisking the whole time.
- Whisk in milk
- Season with garlic salt, onion powder and pepper. If not using garlic salt then season with regular salt.
- Cook sauce on low heat making sure it's nice and smooth, about 2 minutes.
- Reduce heat to low and add 1 C cheese, stir until well blended.
- Place half of the potatoes in a lightly greased casserole dish.
- Pour half of the cheese sauce over potatoes.
- Repeat with remaining potatoes and sauce.
- Sprinkle the remaining 1/2 C cheese over top and sprinkle paprika on top if desired.
- Bake uncovered 1 hour.
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