How to make it

  • Preheat oven at 350 degrees, or put it in at whatever your oven temp is at while you are roasting your meat or poultry. This dish is very flexible, but adjust time according to your oven temp, at lower temperature it will obviously need a little more time. And it is like making lasagna, you will simply be making layers with the ingredients.
  • O.k. starting with that casserole dish, butter it up but good including the sides.
  • Next starting with those sliced potatoes, place in a circle creating a layer of potatoes. Make sure you leave the nice perfect slices for the top layer.
  • Combine all other ingredients in separate bowl except for liquid to make layering process easier. Mix till flour and cheese are well incorporated.
  • Sprinkle this mixture over your first layer of potatoes.
  • Guess what? Start all over with a new layer of potatoes and repeat process of sprinkling remaining ingredients except for milk.
  • Once you have completed all your layering, you now know how to layer bricks for your next home improvement project - ok just kidding here folks, just making sure you are paying attention. Back to business...
  • Next add enough of your chosen liquid to just cover the potatoes.
  • Cover with lid or tin foil and shove the darn dish into that oven of yours. You can prepare this dish up to 3 hours ahead and leave it in fridge till ready to bake.
  • At last half hour, remove lid/tinfoil. If potatoes are not looking brown enough for you, you can certainly turn up the oven, but pay attention to avoid burning cheese topping. Let stand a bit before serving - perfect while the roast is resting as well.
  • And call your peeps to the dinner table to enjoy!

Reviews & Comments 6

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  • Good4U 5 years ago Was this review helpful? Yes Flag
    " It was excellent "
    CorasMama ate it and said...
    Made this tonight with 10 medium-ish yukon gold potatoes, homemade chicken stock, and about twice the flour, plus 3 tsp potato starch flour, because I seem to always fail at having my gratins and scalloped potatoes set up. Instead of the fresh rosemary, I used 1/2T ground rosemary and 1T dried tarragon. I used white cheddar (regular Tillamook, not the fancy stuff) in the layers, and parmesan and sharp yellow cheddar on top. The whole family, who never really agree on anything, food-wise, ate it all up and asked for seconds!
    Was this review helpful? Yes Flag
    " It was excellent "
    sparow64 ate it and said...
    Made these last night and they were a huge hit! Easy easy, and will definately make again. I did 1 hour at 450. Porbably would have used a tad less milk, but that just comes from having made them once. They were awesome! Loved the flavor the onion gave it! I used shrdded colby jack blend and parmesan, cause that's what I had, and I'd say I had closer to 2 c of cheese.
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  • pieplate 11 years ago
    This sounds perfect, and realistic too. I'll try it as soon as the weather cools down.
    Re the lamb: ya know, I think I've been too much over on the Adele Davis side of self-basting-by-melting-the-fat. A higher temperature would bring some more of that caramelized crust that we restrain ourselves from picking off before bringing it to the table.
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  • taterlover 11 years ago
    About how many portions does this make? I have 12 people coming for dinner....
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  • divaliscious 12 years ago
    Great suggestion in using the leeks versus the onions - make sure you let me know how they turned out! Grab a photo too if you can!--Leah
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  • invisiblechef 12 years ago
    This sounds really great, I'm going to make this dish with leeks instead of onions only because I want my son to eat it and if there is one little piece of onion in a dish he will find it. Fresh rosemary should definitely be mandatory :) great post and great instructions, thanks so much.
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