'Cheesy' Potato Casserole
A casserole, from the French for 'saucepan', is a large, deep pot used both in the oven and as a serving vessel.The word casserole is also used for the food cooked and served in such a vessel, called a 'casserole dish'. In British English, this type of dish is frequently also called a bake.
The name of the dish inspired the plethora of casserole entrees that gained great popularity during the 1950s.
4 thinly sliced large potatoes
½ cup margarine
½ cup flour
3½ cups boiling water
2 Tbsp soy sauce
1½ tsp garlic powder
¼ tsp turmeric
¼ cup vegetable oil
1 cup nutritional yeast flakes (available at health-food stores)
400g diced green chilies (optional)
Salt to taste
Paprika for garnish
- Preheat the oven to 230°C/450°F.
- Oil a large casserole dish and fill it with the sliced potatoes. Set aside.
- In a medium saucepan, melt the margarine over low heat. Add the flour and then whisk continuously to form a roux. Add the boiling water, soy sauce, garlic powder, turmeric and salt, whisking continuously for 1 or 2 minutes until the sauce is thick and bubbly. Add the oil and nutritional yeast and whip again until smooth. Stir in the green chilies, if desired.
- Pour the sauce on to the potatoes and stir thoroughly to coat. Sprinkle the top with paprika.
- In the oven, bake covered for 30 minutes, and then uncovered for 30 minutes more, or until the potatoes are tender and the top is browned.
Serves 6 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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