Be a smarter vegetarian. We need lots potatoes recipes. The potatoes have gobs of minerals such as potassium and the organic cheese is also a protein and get a bum rap by so called nutritionist. Some of the milk can be sub. with the same amount of sour cream, just as in funeral Au Gratin potato recipes...add it in place of the gravy, and be thickens with no gravy at all. Chopped herbs can be the garnish such as curly leaf parsley or chives instead of the onions. INGREDIENTS: 6 russet potatoes, peeled and sliced into 1/4 inch slices1 medium onion, sliced into rings. Salt and pepper to taste; 1/2 cup butter; 1/2 cup all-purpose flour; 3/4 teaspoon salt; 3 cups milk or cream i.e.; 2 1/4 cups shredded sharp Cheddar Cheese; Preheat oven to 350* F.; Generously butter a 2 quart casserole dish.....© copyright 2006-11 by P.T. Sherman...All rights reserved...
Layer 1/3 of the potatoes into bottom of the buttered casserole dish. Spread with 1/3 of the onion slices, season with salt and pepper. Repeat these layers two more times.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Stir and cook until mixture is thick. Add all the cheese and continue stirring until it is melted.
You’re going to find that the sauce recipe makes quite a lot of sauce. If you don’t wan tot use all of it, just reserve it and refrigerate it. You can heat it later and pour it over veggies or even toast and sausage for breakfast.
Pour cheese sauce over the potatoes, sprinkle with paprika and cover the dish with aluminum foil.
Bake 1 1/2 hours in the 350 F. oven. (depends on oven to 400 F.)
Comments Are Always Welcomed.....that would include; COPYING; ANY OR PARTS of my POSTS FOR any"BLOG POSTS" ...ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman.. All rights reserved. Thanks
Layer 1/3 of the potatoes into bottom of the buttered casserole dish. Spread with 1/3 of the onion slices, season with salt and pepper. Repeat these layers two more times.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Stir and cook until mixture is thick. Add all the cheese and continue stirring until it is melted.
You’re going to find that the sauce recipe makes quite a lot of sauce. If you don’t wan tot use all of it, just reserve it and refrigerate it. You can heat it later and pour it over veggies or even toast and sausage for breakfast.
Pour cheese sauce over the potatoes, sprinkle with paprika and cover the dish with aluminum foil.
Bake 1 1/2 hours in the 350 F. oven. (depends on oven to 400 F.)
Comments Are Always Welcomed.....that would include; COPYING; ANY OR PARTS of my POSTS FOR any"BLOG POSTS" ...ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman.. All rights reserved. Thanks
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