Sunday, August 19, 2012

Scalloped Potatoes - From Garden to Table

This is where you start:

This is how you finish:

This is how you get there:


You'll need olive oil, milk, butter, flour, salt and pepper, croutons, potatoes and shredded cheese of your choice.

Grease a casserole with olive oil
Preheat oven to 375 degrees F.

Peel and thinly slice about 4 cups of potatoes. (Listen to music while cooking.)

In a saucepan cook over a low heat:
3 Tbsp unsalted butter
2 Tbsp flour
1 Tsp of combined salt and pepper

Stir in:
1 3/4 cup milk
3/4 cup of Cheddar or Asiago cheese (or Cheese Whiz, whatever you have)
Simmer on low, stirring.
Add a bit of milk if sauce thickens too quickly.
(Dance briefly to good song.)

Arrange slices of potatoes in layers in the casserole. Pour sauce over each layer as you go. Building it up. Use all potatoes.

(Note: I have some purple potatoes in this casserole.)

Crush croutons (or bread crumbs) and top the casserole with the crumbs. I use garlic croutons.

Bake at 375 degrees for 45 minutes.

Let set for 5 minutes before serving.

Serve warm.
(Sing Aria with wild abandon between bites.)

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