Smoked Gouda Potato Casserole
Ingredients:
8 russet potatoes (peeled and sliced thin)
2 tablespoons flour
2 tablespoons butter
2 cups cream
2 cloves garlic (minced)
1 white onion (small diced)
1 cup almonds (sliced, toasted and salted)
1 cup white wine
2 cups smoked Gouda (shredded and divided in 2)
¼ teaspoon white pepper
1 pinch salt
Directions:
1. Pre-heat oven to 375 F. 2. In a medium saucepan melt the butter over medium heat; add the garlic, onion and flour. 3. Cook for 4 to 6 minutes or until aromatic and tan in color. 4. Deglaze the pan with the white wine (once the wine is steaming and boiling all the alcohol is gone) add the cream, cook string continuously until the sauce starts to thicken. 5. Remove the sauce from the heat and set aside. 6. In a small sauté pan over high heat add the almond slices, sauté until golden brown 7 to 8 minutes. 7. Sprinkle the hot almonds with salt then set aside to cool. 8. Place the potato slices in a large mixing bowl add the cream sauce, white pepper and 1 cup of the shredded cheese. 9. Mix everything until the potatoes are covered with the sauce. 10. Place into a lightly oiled casserole dish, cover with foil and bake for 40 to 45 minutes or until the sauce is boiling and the potatoes are tender (not soft). 11. Remove the foil and top with the toasted almonds and the remaining cheese, place back into the oven until the cheese has melted. 12. Allow the casserole to cool 8 to 10 minutes before serving.
