Pepper Jack White Cheddar Au Groton Cheesy Potatoes
Okay folks, I'm finally ready to give up (ONE) of my famous 'Cheesy Potato' recipes in the honor of cookout season. This is my favorite side for dinners, BBQ's, birthday parties and even to just plain binge eat. Add the perfect blend of your favorite cheeses (I use three to four) and make sure you baby this sauce for the perfect consistency and texture.
With any cheese sauce, you will need to start with a roux, which is butter and a thickening agent, most commonly- flour. If you are gluten-sensitive or not eating wheat you may also use corn starch for another easy and accessible thickening agent. Begin heating your butter to a medium heat seeing that it does not burn or smoke. When fully melted you will add your thickening agent, whisking until completely smooth and thick. Slowly- now this is the part where it can get tricky- very slowly, add a bit of milk and continue to whisk until milk thickens. Add about 1/4 cup at a time until you have the consistency you desire. From here, when your sauce is thick and bubbly, you can add all the cheese you fancy. But be careful not to let this get too hot or you will burn the bottom and your precious cheese. For this recipe (baked in the oven) I like to use a blend of cheeses that offset each other. For example, a spicy cheese, a mild and a sharp. Or a smooth and soft cheese paired with an extra sharp and a smokey cheese. You may do as you please or just stuck with the basic (cheddar). Either way, you are destined for delicious greatness.
Now that you have mastered the art of "cheese sauce" you can add this to your repertoire and even apply it to numerous dishes. My favorite alternative use for this sauce is in homemade macaroni and cheese, which is also a favorite among family dinners, parties and get together's. One of my other favorites is to pour this cheese sauce over a plate of soft biscuits and asparagus for what our family has called "Asparagus Shortcake" for generations.
Recipes will soon follow!
In the cheesy recipes that bake in the oven, remember that noodles and potatoes both soak up moisture. So instead of making an extremely thick cheese sauce that we would pour over and serve, we will add more milk so the dish does not dry out. Adding a nice layer of shredded cheese over top will also prevent the dish from completely drying out. Often times while making this recipe, I will add seared pork chops as well as a handful of onions and chopped garlic for a complete, all-in-one meal. You can bake raw pork chops with your potatoes but they will take longer. Get ready to be the favorite guest at your next BBQ.
Pepper Jack White Cheddar Au Groton Potatoes
with Gluten-Free Alternative
7-8 Medium Sized Baking Potatoes
2 Tablespoons Butter
2 Tablespoons Flour, (or Gluten-Free Corn Starch)
4 Cups Milk
1/2 Cup White Cheddar Cheese Cubes
1/2 Cup Pepper Jack Cheese Cubes
1/2 Cup Shredded Mexican Blend Cheese
1 Teaspoon Salt, or Season Salt
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Ground Black Pepper
1 Cup Shredded Mild Cheddar Cheese
Preheat oven to 375 degrees. Wash, peel and slice all potatoes into thin slices and place into an un-greased 9 x 13 glass baking dish. Set aside. In a 4 quart sauce pan, add butter and heat over medium heat. When butter has melted completely, add flour (or corn starch) and begin to whisk until thick and completely blended. Slowly add milk 1/4 cup at a time, continuing to whisk until each has thickened. Add remaining cup and stir until a thin but not watery sauce has formed. Reduce to low heat, and begin to add cheese. While stirring add cheddar cheese cubes, pepper jack cheese cubes and shredded cheese. Stir until all cheese has melted. Season with salt, garlic powder and black pepper. Stir and remove from heat. Pour sauce evenly over potatoes until covered. Gently stir with a wooden spoon or rubber spatula until all potatoes are thoroughly coated. Sprinkle with remaining shredded cheese and place into preheated oven. Bake for 45 minutes or until potatoes are soft and cheese is brown and bubbly. Add any additional salt or pepper to taste.
(About 8 Servings)
With any cheese sauce, you will need to start with a roux, which is butter and a thickening agent, most commonly- flour. If you are gluten-sensitive or not eating wheat you may also use corn starch for another easy and accessible thickening agent. Begin heating your butter to a medium heat seeing that it does not burn or smoke. When fully melted you will add your thickening agent, whisking until completely smooth and thick. Slowly- now this is the part where it can get tricky- very slowly, add a bit of milk and continue to whisk until milk thickens. Add about 1/4 cup at a time until you have the consistency you desire. From here, when your sauce is thick and bubbly, you can add all the cheese you fancy. But be careful not to let this get too hot or you will burn the bottom and your precious cheese. For this recipe (baked in the oven) I like to use a blend of cheeses that offset each other. For example, a spicy cheese, a mild and a sharp. Or a smooth and soft cheese paired with an extra sharp and a smokey cheese. You may do as you please or just stuck with the basic (cheddar). Either way, you are destined for delicious greatness. Now that you have mastered the art of "cheese sauce" you can add this to your repertoire and even apply it to numerous dishes. My favorite alternative use for this sauce is in homemade macaroni and cheese, which is also a favorite among family dinners, parties and get together's. One of my other favorites is to pour this cheese sauce over a plate of soft biscuits and asparagus for what our family has called "Asparagus Shortcake" for generations.
Recipes will soon follow!
In the cheesy recipes that bake in the oven, remember that noodles and potatoes both soak up moisture. So instead of making an extremely thick cheese sauce that we would pour over and serve, we will add more milk so the dish does not dry out. Adding a nice layer of shredded cheese over top will also prevent the dish from completely drying out. Often times while making this recipe, I will add seared pork chops as well as a handful of onions and chopped garlic for a complete, all-in-one meal. You can bake raw pork chops with your potatoes but they will take longer. Get ready to be the favorite guest at your next BBQ.
Pepper Jack White Cheddar Au Groton Potatoes
with Gluten-Free Alternative
7-8 Medium Sized Baking Potatoes
2 Tablespoons Butter2 Tablespoons Flour, (or Gluten-Free Corn Starch)
4 Cups Milk
1/2 Cup White Cheddar Cheese Cubes
1/2 Cup Pepper Jack Cheese Cubes
1/2 Cup Shredded Mexican Blend Cheese
1 Teaspoon Salt, or Season Salt
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Ground Black Pepper
1 Cup Shredded Mild Cheddar Cheese
Preheat oven to 375 degrees. Wash, peel and slice all potatoes into thin slices and place into an un-greased 9 x 13 glass baking dish. Set aside. In a 4 quart sauce pan, add butter and heat over medium heat. When butter has melted completely, add flour (or corn starch) and begin to whisk until thick and completely blended. Slowly add milk 1/4 cup at a time, continuing to whisk until each has thickened. Add remaining cup and stir until a thin but not watery sauce has formed. Reduce to low heat, and begin to add cheese. While stirring add cheddar cheese cubes, pepper jack cheese cubes and shredded cheese. Stir until all cheese has melted. Season with salt, garlic powder and black pepper. Stir and remove from heat. Pour sauce evenly over potatoes until covered. Gently stir with a wooden spoon or rubber spatula until all potatoes are thoroughly coated. Sprinkle with remaining shredded cheese and place into preheated oven. Bake for 45 minutes or until potatoes are soft and cheese is brown and bubbly. Add any additional salt or pepper to taste.
(About 8 Servings)
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