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Monday, 17 March 2014

Happy ST. Patrick's Day! . . . BRYAN, then and now, and the POTATOES always

July, 2013


2 leeks
1 pound potatoes
2 tbsp butter
½ tsp salt
¼ tsp pepper

1 clove garlic
1 ½ tbsp butter
1 tbsp flour
1 cup milk
¼ tsp pepper
¼ tsp salt
4 ounces Cheddar cheese (divided)

·        Preheat oven to 350.
·        Wash leeks well.  Discard green tops.  Slice white part into 1 inch lengths.
·        Peel and slice potatoes in rounds, ½ inch thick.
·        Melt 2 tbsp butter.
·        Toss potatoes and leeks with butter and put into a casserole. 
·        Cover and cook for 45 minutes until potatoes are tender.
Meanwhile prepare sauce:
·        Mince the garlic.
·        Melt the butter in a small saucepan over low heat.  Add garlic and cook for a minute.  Stir in flour and cook, stirring, for another minute.  Whisk in milk, salt, and pepper.  Increase heat to medium and cook until somewhat thickened, stirring constantly.
·        Add two-thirds of the cheese and stir until melted.
When the potatoes are cooked, pour the sauce over them and scatter the remaining cheese on top.
·        30 to 40 minutes before serving, return uncovered casserole to 350 degree oven.  
·        Serve hot.