Posted Friday, May 16, 2008
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Parma Heights, Ohio
5 pounds Yukon Gold potatoes
1 large white onion (vidalia is best)
2 ounces of blue or Roquefort cheese
8 ounces shredded sharp cheese
4 ounces Swiss or Gruyere cheese
8 ounces cream cheese
3 1/2 cups of half & half
3 tablespoons flour
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 1/2 to 2 teaspoons salt, to taste
6 tablespoons butter (do not substitute)
Parmesan cheese, parsely flakes and paprika to garnish
Peel and thinly slice potatoes. Keep potatoes in COLD water so that they don’t discolor. Drain when ready to use. Thinly slice onion. Saute in 2 tablespoons of butter until transparent. Make a light roux by sauteing the flour and remaining butter in a pan. Add the peppers and salt to the roux. Add the half & half. Bring to a simmer. Add the cheeses and keep stirring until they are melted. Grease a lasagna pan and place 1/2 of the potatoes in the pan (press down). Layer with sauteed onions and 1/2 of the cheese sauce. Cover with the remaining potatoes. Then cover with the remaining cheese sauce. Garnish the top with grated parmesan, parsley flakes and paprika all over. Bake at 325 degrees for 1 1/2 to 1 3/4 hours (depending on the oven). Yields 10 to 12 servings.
From the WVIZ/PBS Cooks! P is for Potato Cookbook
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.