Baked Potato Casserole
Learn to make a great Bechamel sauce...
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
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 Dishes Vegetarian |
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