Thinly Sliced Potatoes about 1/8 " thin tossed in a Yellow Buttery Cheese Sauce and oven baked covered, then uncovered to brown the top. Rested for 20 minutes resulting in Potatoes that still have some bite to them with a delicious Yellow Buttery Cheese Sauce.This recipe is also so good with added proteins like Ground Beef, Chourico Sausage, Canned Ham, Canned Tuna, and Corned Beef!
Servings: 4 portions
Equipment
- 1 Casserole Dish - 2 1/2 Quarts with Lid or use Tin Foil
- 1 Saucepan
- 1 Food Processor - Fitted with Slicer
- 1 Bowl - to toss the Sliced Potatoes & Sauce
- 1 Digital Scale
Ingredients
- 500 g Potatoes - Thinly sliced 1/8 " thin
Yellow Sauce
- 1 C Whole Milk
- 2 Tbl Butter
- 1 Tbl Potato Starch
- 2 tsp Cheddar Cheese Powder
- 1 tsp Butter Popcorn Seasoning
- 1/4 tsp Black Pepper - or less
- 1/8 tsp Cream of Tartar
Instructions
- Preheat the oven to 325 F.Combine all of the ingredients for the Yellow Sauce into a Saucepan and bring to a boil. Remove from heat and prepare the Potatoes.
- Peel and weigh out 500 g of Peeled Potatoes. Run them through a food processor to slice them very thin (1/8 inch). Empty into a Bowl with the Yellow Sauce and mix well to ensure all the Potatoes slices get separated and coated in the Sauce.
- Empty into a 2 1/2 Quart Casserole Dish and flatten out to a uniform thickness throughout. Optionally sprinkle with shredded cheese. Cover and place into the oven for 30 - 35 minutes to bake or until just about fork tender. Remove the cover and Broil 3-5 minutes or until browned to your liking.
- Remove and let rest while covered for 20 minutes before serving. Garnish with Parsley & Aleppo. Add some Parmesan.
Notes
Cook longer for softer Potatoes. To test, pierce the Potatoes with a fork and feel how firm or soft the Potatoes are.
Add in your Choice of Protein for a meal for Two!