Potatoes are my favorite food!
Loaded Baked Potato Casserole
1 bag small (petite) yukon gold potatoes cut in 1/8″ slices
1/4 c green onion or chives chopped
5 sliced cooked bacon
2 t salt
1/2 stick of butter
2 c milk
1/4 c flour
1 c shredded cheese
Pre heat oven to 350
Add potatoes, green onion and bacon to an oven proof baking dish
in a sauce pan melt butter over med heat, add flour and stir. Slowly add milk and continue cooking over med high heat until mixture starts to bubble, turn heat to low and continue stirring until liquid thickens into a sauce. Add salt and cheese, stir until cheese is melted. Pour mixture over potatoes in baking dish. Cover with foil and cook for 45 minutes or until potatoes are tender, remove foil and cook 15-20 minutes more or until top is golden.
Sophisticated and easy, the flavor in these wake up with a mustard and vinegar dressing that forms a crunchy and delicious crust on the potatoes.
1 1/2 lbs small gold potatoes sliced in half
1/4 c olive oil (not extra virgin)
2 t chopped garlic
1T white wine vinegar
1 t salt
1/2 t pepper
Preheat oven to 450. Parboil or steam potatoes about 5 minutes (not necessary but cuts down on roasting time) Drain and pour on to baking sheet lined with foil or a silpat to make clean up easier. In a small bowl combine remaining ingredients. toss with potatoes on baking sheet until coated evenly.
Place in oven and bake for 35 minutes or until soft. ( Time will depend on size of potatoes, cut them in 4th s to cut down on cooking time). Season with salt and pepper.
Entered in www.alotonyourplate.com ‘s Ingredient of the month’s Contest :Garlic, check out all the recipes here