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Baked Potato Casserole |
Ingredients:
- 4
tablespoons oil or butter
- 4
tablespoons flour
- 1
teaspoon salt
- 1/2
teaspoon white pepper
- 1/2
teaspoon dry mustard
- 1 3/4
cup low-fat milk
- 1/2 cup
grated white cheddar, or Emmenthal cheese,
or
other good quality cheese (cheese is
optional if watching fat)
- 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
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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 the
cheese. 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 plastic wrap
and microwave on high for 10 minutes. Then
remove the plastic wrap, sprinkle on the
cheese and slip into the hot oven to finish
baking and to brown, for about 20 minutes.
Casseroles --
Cheese Dishes --
Vegetable --
Vegetarian |
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