"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

POTATO CASSEROLE Recipe

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This recipe for POTATO CASSEROLE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 lbs. Idaho® Potatoes, washed, peeled
1 - 2 lbs. Leeks, cleaned, thinly sliced
2 oz. butter
2 1/8 qt. mustard Sauce
1 1/2 lbs. white cheddar cheese, shredded

MUSTARD SAUCE:
2 qt. medium white or béchamel sauce
4 oz. whole grain mustard
2 oz. vegetable base
1 - 2 Tbsp. Salt

Directions:
Directions:
Pre-heat oven to 350°F
Butter a 2” deep pan (12”x 20”)
Slice potatoes 1/8” - 1/4” thick. Place in large pot, cover with cold water, bring to boil and simmer until barely tender, 7 - 10 minutes. Alternately, blanch by steaming until barely tender. Air-cool potatoes spread out on sheet pan, 10 - 15 minutes.
Meanwhile, sweat leeks in butter until softened, about 7 minutes. Have mustard sauce ready. To assemble gratin, layer 1/4 of potatoes, 1/4 of sauce, 1/4 of leeks, 1/4 of cheese in hotel pan. Repeat this process to create 4 layers. Cover tightly with foil. Bake for 35 - 45 minutes to an internal temperature of 175°F. Remove cover; bake 15 minutes until golden brown. Hold at 200°F for up to one hour, or chill quickly and slice to heat later.

 

 

 

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