Found a recipe for a potato casserole in my newpaper yesterday. It
sounds wonderful, but I have one question I'd like some advice on. Can
I make this ahead, say a few hours, and stick it in the fridge until
I'm ready to bake it? Will the potatoes discolor?
Here's the recipe, courtesy the Los Angeles Daily News and Flemings
Steakhouse:
Restaurant Replicas: House Specialty Layered Potatoes With Jalapenos
And Cheddar Cheese
2 tablespoons butter
1 1/2 cups chopped leeks
3 tablespoons (OR to taste) diced green chiles (use Jalapeno OR
Anaheim)
2 tablespoons flour
3 cups half-and-half
1 1/2 cups shredded Cheddar cheese
Salt and pepper to taste
2 1/2 pounds russet potatoes (5 medium to large), peeled and sliced
1/8- to 3/8-inch thick
In a large saucepan, heat butter until melted. Stir in leeks and green
chiles and cook, over medium-high heat, stirring until tender, 2 to 3
minutes. Stir in flour and cook, stirring 1 minute. Gradually, whisk
in half-and-half and cook, whisking,until mixture boils and thickens;
cook 1 minute more. Remove from heat. Stir in 3/4 cup cheese, salt and
pepper to taste and potatoes until well mixed and cheese is melted.
Spoon mixture into a buttered 8-inch square (2 inches deep) Pyrex
glass baking dish. Press down on top to make potatoes even. Cover
tightly with no-stick foil.
Bake in a preheated 350-degree oven 45 minutes. Remove foil and
continue baking another 35 minutes (put a baking sheet under the dish,
if necessary to catch any spillage). Sprinkle top with remaining 3/4
cup cheese and bake 10 to 15 minutes more, until golden and potatoes
are tender. Remove from oven and let stand 30 minutes before cutting
into squares to serve.
Makes 4 to 8 servings
A Restaurant Replica version of a dish served at Fleming's Prime
Steakhouse & Wine Bar.
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Thanks,
Cathy