Cheese-Scalloped Potato Casserole
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The winter is a good time to make this hearty, low-cost casserole, when good rutabagas and firm, fresh potatoes are in season. You can do all the preparation and assemble in advance and then, about 50 minutes before you're ready to have dinner, just pop the casserole into the oven for final baking and browning. It's sure to be a winner, especially with those with hearty appetites. Serve it with tomato soup and a big tossed salad.
INGREDIENTS
1 rutabaga, yellow turnip, about 1-pound
2 pounds all-purpose potatoes
Water
2 teaspoons salt
1-1/2 cups sliced, peeled onionCHEESE SAUCE
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1-1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1/2 cup grated sharp Cheddar cheese
12-ounces boiled ham, cut into 8 slices, cut each slice in half crosswise OR
1 (12-ounce) can luncheon meat
1/2 cup grated sharp Cheddar cheesePreheat oven to 375 degrees. Lightly grease a 2-1/2 quart casserole. Using a sharp knife, peel rutabaga; cut lengthwise in half and then crosswise into 1/4-inch-thick slices. Peel potatoes and slice thinly. You should have about 5 cups sliced potatoes.
Bring 2 cups water to a boil in a large skillet over high heat. Add rutabaga and 2 teaspoons salt. Cover and cook 10 minutes. Add potatoes and onions; cover and cook 5 minutes or until vegetables are partly tender. Drain well; set aside.
MAKE CHEESE SAUCE - Melt butter in a small saucepan over moderately high heat. Stir in flour and cook 1 minute, stirring constantly while butter and flour bubble. Remove from heat and gradually stir in milk; stir in 1 teaspoon salt, pepper, and cayenne.
Return sauce to heat and cook, stirring constantly, for 4 to 5 minutes until sauce thickens and just comes to a boil. Reduce heat to low and add 1/2 cup of the cheese. Cook, stirring constantly, until cheese is melted. Sauce should be smooth and creamy.
Arrange half the rutabaga, potato, and onion in casserole; pour on half of the cheese sauce. Then top with remaining vegetables and sliced luncheon meat; add remaining cheese sauce. Sprinkle with 1/2 cup of the Cheddar cheese. (This much can be done ahead.)
Cover casserole with lid or aluminum foil and bake for 30 minutes or until potatoes and rutabaga are tender when pierced with a fork. If desired, remove cover for the last 10 minutes of baking time to brown the top.
Makes 8 servings