Crunchy Country Potato Casserole | Idaho Potato Commission

Name: Crunchy Country Potato Casserole | Idaho Potato Commission
Ingredients: • 1 quart Bechamel (Cream) Sauce (recipe below); • 1 ounce butter; • 1 pound fresh leeks or green onions, sliced 1/8”; • 1/2 cup Dijon mustard; • 2 teaspoons kosher salt; • 3 pounds + 12 ounces Idaho® baking potatoes, 100 count, peeled, sliced 1/8” or frozen cubed potatoes; • 1 pound shredded cheddar cheese; • 2 cups corn flakes; • Vegetable spray oil (as needed); Bechamel Sauce; • 2-3/4 ounces margarine; • 2-3/4 ounces all-purpose flour; • 1-1/2 quarts + 1/4 cup fat free milk, scalded; • 1 tablespoon + 1/4 teaspoon vegetable base, no MSG; • 1/8 teaspoon ground nutmeg

idahopotato.com

Prepare Bechamel Sauce according to recipe. In a sauté pan, heat butter over low heat. Add leeks or green onions. Sweat for 5 to 7 minutes or until tender. Combine sauce, mustard and salt. Mix until...

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Ingredients

• 1 quart Bechamel (Cream) Sauce (recipe below)
• 1 ounce butter
• 1 pound fresh leeks or green onions, sliced 1/8”
• 1/2 cup Dijon mustard
• 2 teaspoons kosher salt
• 3 pounds + 12 ounces Idaho® baking potatoes, 100 count, peeled, sliced 1/8” or frozen cubed potatoes
• 1 pound shredded cheddar cheese
• 2 cups corn flakes
• Vegetable spray oil (as needed)
Bechamel Sauce
• 2-3/4 ounces margarine
• 2-3/4 ounces all-purpose flour
• 1-1/2 quarts + 1/4 cup fat free milk, scalded
• 1 tablespoon + 1/4 teaspoon vegetable base, no MSG
• 1/8 teaspoon ground nutmeg