| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 8 |
tb |
Unsalted butter |
| 2 |
md |
Onions, thinly sliced |
| 6 |
tb |
Flour |
| 3 1/2 |
c |
Milk, scalded |
|
|
Salt and pepper |
| 1 1/2 |
lb |
Boiling potatoes, peeled and cut into 1/8-inch slices |
| 1 |
md |
Celery root, peeled and cut into 1/8-inch slices |
| 2 |
c |
Coarsely grated sharp Cheddar |
| 1 |
lb |
Baked ham, cut into 1/4-inch slices |
| 1/2 |
c |
Dry bread crumbs |
INSTRUCTIONS
In a saucepan melt two tablespoons of butter over moderate heat and cook
the onions until soft and golden brown. In a heavy saucepan melt the
remaining butter over moderate heat, whisk in the flour, and cook the roux,
whisking, for 3 minutes. Add the milk in a stream, continuing to whisk
while bringing the sauce to a boil for 1 minute. Season with salt and
pepper and reduce heat to low.
In a large buttered baking dish, at least 2 1/2-inches deep, spread the
white sauce over the bottom of the dish and then arrange potato slices in a
single layer, slightly overlapping. Spread the onions over the potatoes and
top with the celery root. Spread more sauce over the celery root and
sprinkle with the Cheddar. Arrange the ham slices and continue to layer the
remaining sauce, potatoes, onions, celery root, ham, Cheddar in the same
manner ending with a layer of potatoes and sauce on top. Sprinkle the top
with the remaining bread crumbs and Cheddar and cover with aluminum foil.
Bake in a preheated 400 Degree oven for 20 minutes. Remove foil and
continue to bake for 30-35 minutes more, or until the potatoes are tender
and the top is golden brown.
Yield: 6-8 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8800
Posted to MC-Recipe Digest V1 #382 by Angele Freeman <jfreeman@netusa1.net>
on Jan 20, 1997.
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”