Friday, July 22, 2011
I feel a little bad for putting all these recipes that use an oven on here right now when so much of the country is suffering from the heat wave. Yesterday was just about the last day I am going to get away with making a meal like this in the oven, but I wanted to share this recipe with you anyway. I've heard that it can be done in a crockpot, although I've never done it myself. You would have to try it out and see how it does.
I made this as a side dish last night, along with meatballs in brown gravy and green beans, but with some ham or bacon and maybe the addition of some onions this could easily be a nice main dish.
No more chitty chat, on to the recipe!!
8 cups (roughly) of thinly sliced russet potatoes
salt and pepper to taste
6 Tablespoons butter
6 Tablespoons flour
1 teaspoon salt
1 teaspoon garlic powder
3 cups milk
1 cup 1/2 and 1/2 (or another cup of milk)
3 cups shredded cheese, I used cheddar
Grease a 9x13 inch pan. Put 1/2 of the sliced potatoes down and sprinkle with salt and pepper. Next, make the sauce. Melt that butter in a saucepan and add the flour. Stir together and let it cook for 1 minute. Add salt and garlic powder. Slowly drizzle in the milk, stirring constantly to avoid lumps. Let cook until thick and bubbly, about 5-10 minutes. Add the cheese all at once and stir quickly to melt. Pour 1/2 the cheese sauce over the potatoes in the pan and layer the rest of the potato slices over that. Sprinkle with salt and pepper and cover with the remaining cheese sauce. Cover with foil and bake at 350 degrees for 1 1/2 hours.
Can you tell it was popular? The family loved this. Once the weather cools off I'll be moving this into regular menu rotation.
Please friends, if you are in one of the areas getting hit with all this heat, please be careful. Try to stay cool and drink lots of water!