Sunday Dinner – Meatloaf and Cheesy Scalloped Potatoes
November 11, 2012 § Leave a comment
Today was meatloaf and cheesy scalloped potatoes.
For the meatloaf I used Alton Brown’s recipe. You can find his recipe here I know, where is the creativity in that. Oh well, I had never tried it so I thought I would give it a whirl. I did alter it slightly since I only had two pounds of meat and the recipe calls for three. It was denser that my normal meatloaf but might tasty.
The scalloped potatoes on the other hand were mine. Tina said that they reminded her of her Grandmothers, which is always a good omen.
Cheesy Scalloped Potatoes.
2 pounds Yukon gold potatoes – sliced about 1/8 inch thick
1 leek – white & light green parts, washed and thinly sliced
4 tbsp unsalted butter
3 tbsp Wondra Flour
3 cups milk
7 ounces of cheese, grated. I just use the leftover chunks I have in the frig, as long as they are reasonably good at melting
1/2 tsp white pepper
1 tsp salt.
Melt the butter in a sauce pan, add the leeks and cook over medium low heat until the leeks are tender. Add the flour and continue to cook for another two or three minutes. Add the milk and stir, cooking until it just comes to a boil and thickens. Then add the salt, pepper and four ounces of the cheese and stir until the cheese is melted.
Place about 1/2 cup of the sauce in the bottom of a greased casserole, add a layer of potatoes. I ended up with three layers of potatoes, alternating with the sauce and making sure that top layer is sauce. Sprinkle the remaining cheese on top along with some Panko breadcrumbs if desired. Bake at 350 degrees for about an hour or until the potatoes are tender.
Leave stand for about 15 minutes before eating.