VIRGINAS BEST POTATO CASSEROLE - 500,000+ RECIPES, MEAL ...
"This dish is my paternal Aunt Virgina's version of a classic potato gratin. She always made her gratin with a mixture of heavy cream, her homemade chicken stock and Dijon mustard. She also included dried dill and a fresh herb, usually basil, but would sometimes use thyme, sage or parsley depending on her mood. She was also known to have added the juice and zest of a small lemon on occasion. "
Total Time 1 hours 45 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 11
Steps:
- "Heat oven to 400 degrees F. Butter a 2-3 quart shallow baking dish. Mix together the salt, black pepper, white pepper, and garlic powder. Peel the potatoes, or not, and slice them 1/8-inch thick (no thicker), by hand, with a mandoline, or with the slicing blade in a food processor. Do not rinse the slices. Overlap 1/3 of the sliced potatoes in baking dish, like shingles. Sprinkle with 1/3 of the salt/pepper/garlic mixture, 1/2 tsp of the dill, and 1 cup of the cheese. Repeat layering twice, using the rest of the potatoes, divided, sprinkling each layer with half the remaining salt/pepper/garlic mixture, 1/2 teaspoon dill and 1 cup of cheese..Lightly whisk together the cream, chicken stock and mustard in bowl. Stir in chopped basil and pour over the potatoes. Place the dish on a baking sheet and bake at 400 degrees F for 1 hour (or optionally at 325 degrees for 2 hours), or until most of the liquid is absorbed, the top is crusty and starting to brown, and the potatoes are tender when pierced with a fork. Let the potatoes rest for 20 to 30 minutes before serving. Makes 8 to 10 side dish servings."
Nutrition Facts : Calories 428 calories, FatContent 21.9296448311759 g, CarbohydrateContent 40.0613986793487 g, CholesterolContent 74.3500000020288 mg, FiberContent 2.90248150826617 g, ProteinContent 19.1420710667712 g, SaturatedFatContent 12.5828778326455 g, ServingSize 1 1 Serving (347g), SodiumContent 358.402395935123 mg, SugarContent 37.1589171710826 g, TransFatContent 1.18476204482707 g
VIRGINIA'S EASY LASAGNE RECIPE - FOOD.COM
I love this recipe! You don't have to cook the lasagne noodles, separately, and it always turns out great! I got the recipe from a box of Skinner lasagne noodles, years ago, and I've been making it, this way, ever since!
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Brown beef in 3 quart saucepan; drain, and add sauce and water; simmer about 10 minutes.
- Combine remaining ingredients, except lasagne, for filling.
- Pour about 1 cup sauce in bottom of 9X13 pan.
- Layer 3 uncooked lasagne noodles on top of sauce; top with about 1 1/2 cups sauce, and 1/2 of cheese filling.
- Repeat layers of noodles, sauce, and filling.
- Top with a layer of noodles and remaining sauce.
- Cover with foil and bake for 55-60 minutes.
- Remove foil; bake another 10 minutes.
- Allow to stand for 10 minutes, to make cutting easier.
Nutrition Facts : Calories 550.9, FatContent 30.3, SaturatedFatContent 15.5, CholesterolContent 153.7, SodiumContent 1011, CarbohydrateContent 32.9, FiberContent 2.6, SugarContent 6.9, ProteinContent 35.1
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