Atlantic Potatoes
Prep Time: 30 minutes
Cook Time: 1½ hours
Makes: 8–10 servings
Ingredients
|
3
|
|
T butter
|
|
2
|
|
T olive oil
|
|
4
|
|
cloves garlic, peeled and minced
|
|
¼
|
|
t salt
|
|
1
|
|
cup water
|
|
4
|
|
T flour
|
|
1
|
|
cup heavy cream
|
|
4
|
|
lbs russet potatoes, thinly sliced
|
|
1¼
|
|
cups feta cheese, crumbled
|
|
½
|
|
cup basil, minced
|
|
1
|
|
jalapeño pepper, seeded and minced
|
|
1
|
|
cup cheddar cheese, shredded
|
Directions
- Preheat oven to 375°F. Butter a 13″ x 9″ baking dish.
- Melt butter in a medium saucepan over medium heat. Add oil and garlic and sauté for 1 minute. Add salt and water and cook for another minute. Whisk in flour 1 T at a time until a paste forms; cook for 2 minutes. Reduce heat to low and whisk in cream until smooth. Remove from heat and set aside.
- Spread half the potatoes in the baking dish. Top with half the feta, basil, and jalapeño. Spread half the sauce evenly over the layers; sprinkle half the cheddar cheese over the top. Repeat with the remaining ingredients.
- Cover baking dish with foil, doming foil slightly so that it doesn’t touch the ingredients, and bake for 1 hour. Increase temperature to 425°F, uncover dish, and bake for an additional 20–30 minutes, or until potatoes are tender and top is golden brown. Remove from oven and let rest 15 minutes.
|
|
|
