Thursday, April 23, 2009

Book club menu side dish: Stilton scalloped potatoes

Photo from Food & Drink. 

Here is the recipe for the evening's side dish, taken from the Spring 2009 issue of Food & Drink. It went amazingly well with the gumbo.



2 tbsp vegetable oil
1/4 cup flour
3 cups skim milk, warmed
1/2 cup crumbled Stilton cheese
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
3 Yukon Gold potatoes, peeled and thinly sliced
2 small sweet potatoes, peeled and thinly sliced
1 small onion, thinly sliced


Heat oil over medium-high heat in sauce pan. Add flour and cook, stirring for one min. Whisk in milk slowly and continue whisking gently for about 5 min or until mixture is thick enough to coat the back of a spoon. Remove from heat and add Stilton, mustard, salt and pepper; whisk until smooth. Set aside.

Preheat oven to 375º.

Alternately layer Yukon Gold and sweet potatoes and onion in lightly greased or sprayed 13 x 9-inch (3 L) casserole dish. Pour milk mixture evenly over potatoes.

Bake in oven, uncovered for about 1 hour or until potatoes are golden and brown, and tender when pierced with a knife.




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