Monday, March 7, 2016
Recently we had a dinner for my daughter n laws birthday.
I was asked to make a whole turkey and bring one side.
None of us really wanted traditional thanksgiving we normally do, after all it was March.
I decided to make my potato bake because it's much lighter than mashed potatoes with gravy, or even scalloped potato loaded with heavy cream and gobs of cheese.
Don't get me wrong I love gobs of gooey cheese and heavy cream as most of you know from some of my other potato dishes, and this one still gives you the gooey cheese just not as much as some traditional recipes.
I started making potato bake some years back and traditionally made this as a side during Easter.
I had thyme and chives in my herb garden which was normally flourishing that time of year so this was a perfect side.I have even added shredded chicken to the dish for a Chicken and potato casserole before.I up the amount of spices when adding chicken, but its just an idea for you to play around with if you wish.
Jodies Kitchen Potato Bake
3 tablespoons butter
1 medium onion, minced
4 garlic cloves, minced
3 tablespoons flour (all purpose)
1 cup chicken broth
2 cups milk
1 1/2 teaspoons salt
1 teaspoon black pepper
2 teaspoons fresh thyme
4 pounds yellow potatoes peeled and sliced into round coins about 1/8 inch thick.I use my mandolin.
1 1/2 cups shredded sharp cheddar cheese, divided in half
2 tablespoon fresh chopped chives
1/2 cup grated parmesan cheese
Preheat oven to 400F
Melt butter in skillet, add onions and cook until soft.Add garlic and cook about 2 minutes.Stir in flour and cook 1 minute.Turn heat up to medium high and and pour in broth while whisking until combined.Add milk, salt, pepper, thyme, and continue to whisk until well combined.Continue cooking until sauce starts to thicken up slightly.Remove from heat and sit aside.
Grease 9x13 baking pan.
Add half of potatoes in a even layer overlapping potatoes slightly.Top with half of cream sauce, then sprinkle with one cup of the cheddar cheese, and all of the parmesan cheese.Repeat with remaining potatoes and cream sauce, then sprinkle top with the remaining 1/2 cup cheddar cheese and fresh chives.Bake in oven cover with foil for 30 minutes, then remove foil and continue baking until golden brown and bubbly.