New Potato Casserole
Here is how to make New Potato Casserole. It is made with new potatoes and cheese. I think youll love it I did Yummy
Here is how to make New Potato Casserole. It is made with new potatoes and cheese. I think youll love it I did Yummy
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup flour
- 2 pounds red-skinned new potatoes (about 1inch to 1 1/2 inches in diameter), washed (you may peel
- 1 tablespoon salt (for cooking potatoes)
- 1/2 medium onion chopped
- 1 tablespoon butter melted (for saut?ing onion)
- 3 tablespoons butter melted (for cheese sauce)
- 10 3/4 -oz. can condensed cream of celery soup (you may use any cream soup.)
- 2 cups finely shredded cheddar cheese
- Carbohydrate 6.16000625233316 g
- Cholesterol 15.8615625 mg
- Fat 6.03622812511736 g
- Fiber 0.88937500646743 g
- Protein 1.1386718753942 g
- Saturated Fat 3.77380437503528 g
- Serving Size 1 1 Serving (29g)
- Sodium 45.427500001584 mg
- Sugar 5.27063124586573 g
- Trans Fat 0.42945500000504 g
- Calories 81 calories
Step-by-step
- Slice each new potato of the 2 pounds of new potatoes into two equal parts.
- Place them in a medium to large-sized pot, and cover them with water.
- Add 1 tablespoon salt, and bring them to a full boil.
- When they are boiling, reduce the heat, and let them cook until almost done.
- I cooked mine for 15 minutes, testing with a fork occasionally, until they were tender, but still holding their shape.
- Remove potatoes from heat, and drain through a colander.
- Immediately run some cold water over the potatoes, to cool them to the point where you can cut them into cubes.
- (They will still be very warm.)
- Meanwhile, place chopped medium onion into a small skillet with 1 tablespoon melted butter, and saute until clear.
- While the onion is sauteing, begin your cheese sauce.
- In a medium saucepan, melt 3 tablespoons butter, and remove from heat.
- Add cup flour, and stir until smooth.
- (Its okay if there are a few lumps?they will work themselves out.)
- Add 1 cup milk, a 10.75 oz. can of condensed cream of celery soup, and teaspoon salt.
- Place over low heat, and stir constantly until the sauce is smooth and thickened.
- Remove from heat, and stir in 2 cups finely shredded cheddar cheese.
- Set aside, while you prepare your cooked and slightly cooled potatoes.
- On a cutting board, cut your cooked potatoes into cubes, about -inch on a side.
- Place them back in the pan they were cooked in, and pour your cheese sauce over the potato cubes.
- Fold the sauce and potato cubes together, until combined, keeping the cubes intact.
- Pour the new potato casserole into a greased 13-inch by 9-inch by 2 inch baking dish.
- Bake at 350 degrees for 25 minutes.
- Turn your oven to broil and broil for 1 minute to brown off the top.
- Remove from oven, and serve immediately.
- Guaranteed delicious!!!!
Swapping red-skinned new potatoes for high-starch russets alters the final texture entirely, turning a firm, cohesive bake into a mushy starch paste. Red potatoes contain less starch and more moisture, allowing them to hold their structural integrity during boiling and subsequent baking. Selecting tubers that measure one to one-and-a-half inches across ensures uniform cooking rates when halved.
Boiling the potatoes in salted water seasoned with a full tablespoon of salt seasons the interior rather than just the exterior surfaces. Testing the potatoes at the fifteen-minute mark prevents overcooking. A fork should slide into the flesh with slight resistance while the center remains firm enough to dice into three-quarter-inch cubes without crumbling.
A heavy-bottomed medium saucepan distributes heat evenly when building the cheese sauce, reducing the risk of scorching the milk and condensed soup mixture. Whisking the flour into three tablespoons of melted butter off the heat hydrates the starch grains properly. Any small lumps remaining at this stage will dissolve as the dairy applies heat over the burner. Constant stirring over low heat activates the thickening agents without burning the dairy solids on the bottom of the pan.
Baking the assembled casserole in a standard thirteen-by-nine-inch glass or ceramic dish creates an optimal surface-to-depth ratio for even heat penetration at 350 degrees. Operating the broiler for precisely one minute at the end of the twenty-five-minute bake time toasts the cheddar cheese on top. Watch the broiler closely during this final sixty seconds to prevent the dairy fats from burning.
