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.


1 comment:

  1. So yum. I enjoyed this but we all agreed that the recipe tasted way better when the leftovers were mashed!!!!!!!!!! So my suggestion is to boil the carrots and potatoes, mash them and then follow the sauce recipe. Judy ate 3 helpings on the night we mashed the leftovers!!!!!!!!!!!!!