INGREDIENTS 4-5 russet potatoes, peeled and cut into 1/4 inch slices (I used my food processor for this) 3 tablespoons butter 3 tablespoons all-purpose flour 3/4 teaspoon salt (add more to taste if you wish) 1/2 teaspoon black pepper (more or less to taste) 2 cups milk 2 cups shredded sharp cheddar cheese 1 cup corn flakes, crushed 6 tablespoons butter, melted DIRECTIONS Pre-heat your oven to 400 degrees. *Tip – when slicing your potatoes, make sure they are all 1/4 inch thick slices. If they are thicker, the potatoes will not cook through. I used my food processor for this, you could also use a mandoline. Spray a 1 quart casserole dish with non-stick cooking spray. In a saucepan melt 3 tablespoons butter over medium heat. Whisk in flour and continuing whisking, allowing the flour/butter (roux) to cook for a minute or two. Slowly add in the milk, continuing to whisk to remove any clumps. When the mixture has thickened, add in the cheese and stir until the cheese has melted. Season the cheese sauce with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Layer the potato slices in the casserole dish. Pour the cheese mixture over the top. Cover and bake for one hour and 10 minutes. In a small bowl combine 1 cup crushed corn flakes with 6 tablespoons melted butter. Remove the potatoes from the oven. Sprinkle the cornflake mixture over the potatoes. Return the potatoes back to the oven and continue cooking for 20 minutes, or until the topping is nice and crunchy and the potatoes are fork tender.
Posted on: Fri, 02 Jan 2015 00:14:55 +0000
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