Cheesy Potato Bake recipe

suggested wine pairing

• Pairs excellently with a creamy, full-bodied Meiomi Chardonnay.

Ingredients

Potato Mix
8 Russet Potatoes
​3 Onions
6 sprigs, Garlic
1 cup, Red wine

Béchamel
2 cups Whole milk
3 Tbsp Butter
3 Tbsp All Purpose Flour
Salt & pepper
Finely grated Nutmeg

Other Delicious Stuff
​2  cups Cheddar cheese
​2  cup Comté
½ cup Parsley
½ cup Green onions
1 cup Bread crumbs

​Equipment
Potato peeler
Large bowl
Kitchen Knife
Large pot
Spatula and whisk
Wooden spoon

recipe

Prepare Potatoes and Onions:

• Peel potatoes and place in bowl of water to prevent discoloration. Strain and boil for 20-30 minutes (until cooked through). Slice into coins.
• While potatoes are boiling, peel onions and slice in half. Slice into thin half rings.
• Sauteé onions in olive oil until translucent. Add chopped garlic and lightly sauteé. Deglaze with red wine. Pull from heat and let cool.

Prepare Béchamel

• Heat milk in a medium-sized pot on medium heat, stirring occasionally with wooden spoon to prevent burning on bottom of pot.
• Warm butter on a low-medium heat. When melted, stir in flour until fully integrated.
• Add a small amount of milk to butter-flour mixture and stir until fully incorporated into mixture. Incorporate more milk using the same technique, until all of the milk has been added.
• Cook béchamel down until thick and creamy, stirring constantly. Add salt, pepper and nutmeg and pull from heat.

Prepare cheese and herbs

• Grate cheddar and Parmigiano and chop green onions and parsley.

Blend ingredients

• Layer ingredients twice in casserole starting with the "Potato Mix", followed by the "Other delicious stuff" (Comté for the base layer) and then Béchamel. Use spatula to slather béchamel over each layer. Repeat with Cheddar cheese and top with breadcrumbs.
• Preheat oven to 350 degrees F. Bake for 25 minutes, then broil for 5 minutes. Pull and cool for 5 minutes prior to serving.​