Round White Recipes

Directions

Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.

Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).

Mash the potatoes, beating in the butter and half & half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.

Note: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.

Directions

Microwave bacon until 1/2 cooked; set aside on paper towels to absorb grease; pat dry. Cut into bite sized pieces when cool. Wash and peel potatoes. Cut into 1/2 inch slices (the 6mm or 8mm thick blade of a food processor may be used).

Bring a large saucepan of water to a boil; add 1 teaspoon salt to the boiling water, then add the sliced potatoes, pepper and onion. Cook for 1 minute in boiling water; drain in colander.

In saucepan, melt butter. Using a whisk, stir in flour and milk, mixing until smooth. Cook over low heat, stirring constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon.

Transfer mixture to a buttered 2 quart casserole. Sprinkle top very lightly with granulated garlic (optional).

Bake in a preheated 350°F oven, uncovered, for 40 minutes. Sprinkle top with crispy canned onions, if desired, and bake for another 4-5 minutes.

Directions

Fry bacon until crisp. Remove bacon and drain grease/drippings into bowl, reserve. Wash and prepare vegetables. Place vegetables in large dutch oven and just cover with water. Cook over medium heat, covered, until vegetables are tender. Prepare white sauce with reserved drippings mixing well. Slowly add to vegetables (do not drain) stirring to mix. Heat through and add bacon pieces. Add 1 tablespoon of parsley flakes if desired.

Ingredients

Directions

1. Preheat oven to 350ºF.
2. Lightly grease (or line with parchment paper) an oven safe dish.
3. Cover the base of the pan with a layer of potato slices.
4. Alternate layers of potatoes, tomatoes, leek and cheese (¾ cup total).
5. Season each layer with salt & pepper.
6. Add another layer of potatoes and pour milk over top. Top with remaining ¼ cup of cheese.
7. Cook, covered for 30 minutes; remove foil and continue cooking for 10-15 minutes until all layers are tender and the top is golden brown.

Chef’s Tips:

1. Many different cheeses can be used in this recipe try using gruyere or gouda.
2. For a flavor variation: replace the old cheddar cheese & leeks with goat cheese & basil.