Thursday, October 24, 2013
Potato bake with mustard and cheddar
So, I adapted this recipe to items I knew I had on hand and could replace in the printed recipe. It looks incredibly yummy!
Although there is a big prep time, it takes as long to cook as a small roast, so they are finished at the same time.
I use a food processor to do my thin slicing but you do it the way you are comfortable with.
Preheat oven to 350 and grease a baking dish. Set aside.
2 pounds thinly sliced potatoes (5-6 cups)
1 pound thinly sliced carrots (1-2 cups)
1 large onion thinly sliced
Set these aside until it is time to assemble.
2 cups of chicken broth
1 cup sour cream (they called for whipping cream)
3 tbsp of dijon mustard
3/4 tsp of italian seasoning (it called for thyme)
3/4 tsp salt (omitted)
1 tsp black pepper
In a large measuring cup mix above items.
1 1/2 cups of cheddar cheese
1/4 cup flour
Mix lightly and set aside.
1cup fine soft bread crumbs
1 tbsp melted butter
Mix together and set aside.
Ok, now you are ready to assemble!
In greased pan, lay 1/2 the thinly sliced potatoes and 1/2 the onions.
Pour 1/3 of the liquid over top.
Lay sliced carrots next.
Pour another 1/3 of the liquid over it.
Sprinkle with 1/2 the cheese.
Add the other 1/2 of the thinly sliced potatoes and onion
Pour the rest of the liquid over top.
Sprinkle with the last of the cheese.
Bake for 35-40 minutes covered.
Remove lid and sprinkle bread crumbs on top. Bake another 15-20 minutes.
If desired serve topped with parsley.