Some years ago when we visited one of my husband’s sisters, who lives in Indiana, she served us a potato casserole that our daughter fell in love with. She requested it often while she still lived at home, and even now and then when she visits.
A good family side-dish, but then I started thinking . . . it’s just the two of us at home now, and I’m not in any hurry to get dinner on the table. Plus I enjoy cooking, after a day spent staring at my computer screen. So I wondered: what if I deconstruct the recipe and make it high-end? Just a bit more elegant? So I gave it a try.
2 Tblsp butter
2 shallots, chopped
2 Tblsp flour
1 1/2 cups liquid: milk/cream and chicken stock, combined
5 oz. cheese, shredded (cheddar is simplest, but you can be creative or use whatever you have)
Salt and pepper to taste
Bread/panko crumbs for topping (about 1 cup?), plus additional butter if you want
You can shred the potatoes by hand or use the shredding blade of a food processor. The shreds should be fairly fine. The same for the cheese.
To make the sauce: melt the butter in a small pan over medium heat and saute the shallots until they are soft. Add the flour and mix, then let cook for a minute or so. Pour in the milk/cream combined with chicken stock, stirring constantly until the mixture is smooth. Cook over low heat just until it begins to thicken.
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Shallots in butter |
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...with flour added... |
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and sauce, completed |
Bake for one hour in the preheated oven, until the crust is golden.
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Golden brown and crunchy! |
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And nice and creamy inside |
I love the fact that you took a tasty, but not very healthful, recipe and revamped it. I bet this tastes great, whether you eat it with a French accent or an Irish brogue!
ReplyDeleteThis reminds me of noted chef Marco Pierre White's steakhouse in Dublin, where my husband and I ate in November. One of his signature dishes there is his rice pudding. Yup, plain old rice pudding--but it's excellent. Simple can be good if done well (with plenty of cream!).
ReplyDeleteSheila, it looks lovely. And the fancy name. Doesn't that make it simply taste better? Wishing you a great launch!
ReplyDeleteDaryl / Avery
Comfort food is always a crowd pleaser. Here in New York, chefs are finding upscale ways to make mac and cheese, so your clever, high-end reinterpretation of a quick potato casserole is very much in style. Thanks, Sheila.
ReplyDelete~ Cleo
Sheila, I love the way you prepared this in a shallow casserole. That way you get lots of the delicious crunchy topping. This recipe is a keeper!
ReplyDeleteI think this sounds much better than the original recipe. We're big on potatoes around here, so this is going on the list of recipe to try!
ReplyDelete~Krista