Friday, 12 May 2017

Potato, Onion & Cheese Casserole

Quite a lot like the classic Scalloped Potatoes, but this has rather more onion flavour, especially if  you add the chives. You could be even a bit more generous with them if  you like.

I used the last of our German Butterball potatoes for this, and they were very appropriate for it. Russets would be fine though.

As with Scalloped Potatoes, this can be assembled in advance and baked just before wanted. Be prepared for it to take a fair bit longer to cook in that case. Par-boiling the potatoes does speed up the baking some, but this is still a slow dish to make. Nice for a cool spring day, but it looks like we are finally about to warm up.

6 to 8 servings
2 hours - 30 minutes prep time

Potato, Onion & Cheese Casserole

1 kg (2 pounds) potatoes
500 grams (1 pound) onions
3 tablespoons unsalted butter
1 teaspoon rubbed savory
1/2 teaspoon salt
freshly ground black pepper to taste
4 tablespoons flour
1 tablespoon mustard
2 cups whole milk or light cream
300 grams (10 ounces) old Cheddar cheese, grated
1/4 to 1/2 cup finely chopped chives (optional)

Wash the potatoes and put them in a pot with water to cover them well. Bring to a boil, and boil for 10 to 15 minutes, depending on their size. Transfer them to the sink and run them under cold water until they can be handled. Peel them and slice them.

Meanwhile, as the potatoes cook, peel and slice the onions. Heat the butter in a very large skillet, and cook the onions gently until softened and translucent. Do not let them brown much. Season them with the savory, salt, and pepper, then mix in the flour. When well combined mix in the mustard, and the cream a little at a time to make a smooth sauce. Simmer for a few minutes until thickened. If this is done before the potatoes, remove it from the heat. Actually, remove it from the heat whenever it is done.

Grate the cheese and chop - mince, really - the chives, assuming you are adding them. Unless you just can't get them, I would suggest you do.

Layer 1/3 of the potatoes in a shallow casserole dish, such as a 8" x 10" lasagne pan. Spread them with 1/3 of the onion sauce. Sprinkle evenly with 1/3 of the cheese. Repeat with the remaining ingredients, finishing with the final layer of cheese.

Bake for 1 hour to 1 hour and 15 minutes until the cheese is bubbly and lightly browned. Let rest 10 minutes or so before serving.

Last year at this time I made Jerusalem Artichokes with Bacon, Onions, & Mushrooms.

No comments: