Julie and I served these potatoes at a brunch we had last week and they were a big hit. This dish goes great with a side of vegetables (we had green beans) and meat (we had BBQ chicken).
Ingredients:
1 cup white cheddar cheese (4 oz), shred it yourself
2 Tbl whole wheat pastry flour
3/4 tsp sea salt
1/8 tsp black pepper, freshly ground
~ 2 lb potatoes, peeled and thinly sliced
~ 1 1/2 to 2 cups milk, scalded (heated to just below a boil)
1/3 cup soft whole grain bread crumbs (optional)
2 Tbl unsalted butter
2 Tbl whole wheat pastry flour
3/4 tsp sea salt
1/8 tsp black pepper, freshly ground
~ 2 lb potatoes, peeled and thinly sliced
~ 1 1/2 to 2 cups milk, scalded (heated to just below a boil)
1/3 cup soft whole grain bread crumbs (optional)
2 Tbl unsalted butter
Paprika
In small bowl, toss together cheese, flour, sea salt and pepper. Grease a 2 quart glass casserole dish with butter and arrange 1/3 of the potato slices in the bottom. Sprinkle with 1/3 of the cheese mixture. Repeat layers of potato and cheese mixture twice. Pour hot scalded milk over the potatoes, enough to just cover potatoes. Sprinkle with bread crumbs and paprika. Dot with butter and cover.
Bake covered in oven at 375 °F for about 1 hour. Uncover and bake 30 - 45 minutes longer, or until topping is browned and dish is no longer runny. This recipe is very forgiving on time. Turn off oven and keep in warm oven until ready to serve.
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