More mandoline magic

Scalloped squash was good. Sweet potatoes and regular potatoes were better. You don’t have to be as insanely anal as I was here but people will think you’re a better person than you actually are if you make this and if you make it with a mandoline they’ll think you’re a real gourmet. Which, after all, is our goal here isn’t it?

Recipe follows

Scalloped potatoes, sweet and otherwise

2 medium sweet potatoes

2 medium potatoes, any kind will do

2 TB butter, plus butter for the casserole

2 TB flour

1.25 cups milk (I made it half cream for, you know, extra lardassedness)

2 cups shredded cheese, I used Widmer’s brick cheese but any relatively melty cheese will work

Salt, pepper, nutmeg


Preheat the oven to 350, butter a casserole

First make the white sauce, melt the butter add the flour and mix the two, add the milk in 4 additions. (A skin will form, it’s fine) Salt, pepper, nutmeg

Peel and slice the potatoes. You don’t have to use a Mandoline but it certainly ups your gourmet cred as I mentioned.

Layer the potatoes alternating sweet and white seasoning lightly with salt and pepper as you go.

Add the white sauce intermittently, (you can actually just dump it on top, although I don’t recommend that) and add the cheese by handfuls between the layers 2 or 3 times, saving a big handful for the top

I added small amounts of brown sugar and chili powder, like maybe a 1/4 tsp each every few layers. You could use sage or thyme. I hate it when the YouTube chefs say that sort of thing, “you can use whatever you want” Like WTF? Tuna? Clam dip? Bees?

Cover and bake this for an hour-ish, it will depend on how thick your casserole is. Test it by sticking a sharp object into it. It should not give you a lot of resistance like sticking it in the neck of the guy who sits outside my house with rap music on really loudly at 2am would.

Then uncover and bake until it’s browned, say 10-15 minutes and then you want to let it rest for 10 minutes.

No one will ever make this but, hey, I tried.