I have a bunch of potatoes I needed to use to I made a casserole so I could freeze the leftovers. I made a potato casserole that taste like macaroni and cheese. I didn’t use any orange cheese but the seasonings I use turn the white sauce orange. My recipe sounds spicy but I assure you it isn’t. You need to add a lot of seasoning and flavors to a potato casserole because the potatoes really absorb salt and pepper like nothing. I didn’t use non-fat milk or a scant amount of butter to cut calories. Instead I choose to make the sauce rich with lots of cheese. You have to decide on what you want when you make a cheese sauce because the more fat you add to the sauce the less cheese you have to use because your sauce can only take so much fat or it breaks. Sorry I couldn’t get the best pictures. The casserole is very creamy and cheesy with a tasty crust….but hard for me to photo.
Ingredients for about 20 servings
2 cups non-fat milk
1/4 cup cornstarch
1 oz unsalted butter
8 oz mature English Cheddar – shredded – (I like Coastal Brand from Costco)
4 oz mild provolone – this usually comes sliced that’s ok or shred
1/2 cup parmesan – shredded
1 1/2 Tablespoons aged cayenne pepper sauce (preferably Frank’s Red Hot)
1/2 teaspoon Hungarian Paprika
1/4 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
2 large eggs – beaten
1 large sweet onion – sliced very thin on a mandolin
1 Tablespoon course sea salt
1 teaspoon black pepper
3 pounds potatoes (about…after peeling and removing spots I might have had less)
non-stick spray preferably canola or vegetable)
1 cup panko – for topping
1 cup parmesan – for topping
1 teaspoon Hungarian Pepper – for topping
pinch cayenne pepper – for topping
pinch white pepper – for topping
Set oven to 350 degrees F. Get a large baking dish or half pan. Spray the baking vessel with non-stick spray and have a piece of aluminum foil also sprayed with non-stick spray that will stretch across the pan and won’t stick to the food.
Melt butter in a medium size pot on medium heat and then whisk in milk and cornstarch. Keep whisking so you don’t get lumps and keep it going till mixture is thick and it is bubbling. Next turn down the heat to low and stir in the cheeses. Then add the pepper sauce, 1/2 teaspoon paprika, 1/4 teaspoon cayenne, 1/8 teaspoon white pepper and take off the heat and stir. Set to the side.
In a large bowl slice the onion very thin. Add the 1 Tablespoon sea salt and the black pepper. Mix. Do one peeled potato at a time over the onion mixture. When you are done each potato mix it threw the onions. The onions will keep the potato slices from browning and the seasoning will spread evenly. Keep going till you have finished the potatoes.
In a small bowl beat the eggs well and add them to the cheese sauce that should be just warm now. Pour the cheese sauce over the potatoes. Mix and pour mixture into the sprayed pan.
In a medium bowl mix together the remaining ingredients panko, parmesan, paprika, cayenne, white pepper and spread evenly over contents.
Cover with the sprayed foil. (clean side up and sprayed side goes against food)
After about 90 minutes in the oven it should be cooked threw and look like this. (you might want to check it at about 75 minutes)
You should let it cool a little bit before you serve.
I tried to show the layers of potatoes and the creamy cheese in-between. (it’s cold here)
“It smells Forking Delicious…Why can’t I eat any?’
#CROWDPLEASER about 98% of the population will find this delicious!