A classic Sunday Dinner dish. Thinly sliced potatoes, swimming in cream sauce & topped with golden cheese.
INGREDIENTS
8-10 Red Skin, Russet or Yukon Potatoes, washed and very thinly sliced
1/2-3/4 Parmesan Cheese & White Cheddar Mixture
1 tbsp Parsely, chopped
INSTRUCTIONS
Begin by making up a recipe of Bechamel Sauce, set aside for now, you can keep it warm on the stove on a low.
To cut potatoes first be sure you are using a sharp knife! If you have a steele, run your knife over it a few times to sharpen it up.
Slice potatoes paper thin, you should almost be able to see light between the slices! (You can also use a Mandaline if you have one!)
Spray a large casserole dish (about 9x13) with non-stick spray. Start with a layer of sliced potatoes along the bottom of the pan, cover with a few spoonfuls of sauce. Add in another layer of sliced potatoes and then more sauce, repeat until all the sliced potatoes and Bechamel is used.
Top with grated cheese and parsley. Bake at 400 F for 1 hr or so until a fork can be easily inserted and cheese on top is nicely browned. Serve and enjoy! But be careful because it will be extremely hot!
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