Ingredients:
10 to 12 potatoes
1 1/2 tbsp Ap flour
2 tbsp butter
2 cups of milk
1 tbsp chicken bouillon or 1 tsp salt (adjust to taste)
1 tsp black pepper
1 1/2 cups of cheese
2 tbsp oil
Instructions:
Preheat your oven to 350°F.
Peel and slice the potatoes to about half an inch thick. Place the potato slices in a baking dish. Cover the potatoes with a damp paper towel to prevent oxidation.
Drizzle 2 tablespoons of oil over the potatoes. Sprinkle 1 teaspoon of salt over the potatoes. Cover again with the damp paper towel.
Place the baking dish with the potatoes in the microwave for 8 minutes to give them a head start on cooking.
Place a saucepan on medium heat and add 2 tablespoons of butter. Once the butter has melted, add 1.5 tablespoons of all-purpose flour and mix well. Cook the mixture for 10-15 seconds, ensuring it doesn't burn. Add 2 cups of milk, 1 tablespoon of chicken bouillon, and 1 teaspoon of black pepper. Stir continuously for about 5 minutes until the sauce thickens. Lower the heat to medium-low and add half a cup of Vermont white cheddar cheese (optional). Stir until the cheese is melted and the sauce is smooth. Turn off the burner.
Pour the béchamel sauce over the semi-cooked potatoes, ensuring each slice is well coated. Optionally, sprinkle some additional cheddar cheese over the top for a cheesy crust.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking until the cheese is melted and bubbly.
Let the casserole cool slightly before serving, as it will be very hot. This casserole pairs well with a warm soup, such as lentil soup. Optional: garnish with chives and bacon bits for added flavor.
Tips:
-Use white Vermont cheddar in the béchamel sauce if possible.
If you don’t microwave potatoes your bake time will be around 1 hr 10 mins, since the potatoes are cut thick.
Feel free to customize the recipe to your liking and preferences. Enjoy your delicious, creamy, and cheesy potato casserole!
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