Scalloped Potatoes (with roux)

Scalloped Potatoes (with roux)

Source: The Girl Who Ate Everything

Ingredients:

4 cups thinly sliced potatoes, (Yukon Gold or Russet; about 2 pounds give or take)

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1 1/2 cups grated sharp cheddar cheese, , divided

paprika

Directions: 

Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work).

In a small sauce pan, melt butter and stir in flour.

whisk in the milk and season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in 1 cup of the cheddar cheese.

Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.

Mini Stuffed Meatloaves

Mini Meatloaves
Source: EveryPlate

Ingredients:
Yukon Gold PotatoesFry Seasoning
White Bread
Ground Beef
Shredded Pepper Jack
Dijon Mustard


Directions:
In a large bowl, combine bread and 2 TBSP water. Break up with your hands until pasty. Add ground beef, remaining Fry Seasoning, and a pinch of salt and pepper; mix to combine. Flatten into 3"x1/2" rounds.  Reserving half the Pepper Jack for topping, divide remaining cheese between each round. Fold edges of meat around cheese, sealing to create 1-inch-tall loaves. Place on a baking sheet and bake on middle rack for 20 minutes (we’ll glaze them then).

Meanwhile, in a small bowl, combine 3 TBSP ketchup, 1 tsp Dijon mustard, and 2 tsp brown sugar (if you don’t have brown sugar, swap with 1 tsp white sugar). Once meatloaves have baked 20 minutes, remove from oven. Brush tops with ketchup glaze, (optional: evenly sprinkle with remaining Pepper Jack.)  Bake until cheese has melted and meatloaves are cooked through, about 5 minutes more.

Optional Side Dish: Potato Wedges
Adjust racks to top and middle positions and preheat oven to 425 degrees. Slice potatoes into ½-inch-thick wedges.

Toss potatoes on a baking sheet with a drizzle of oil, 1 tsp Fry Seasoning (we’ll use the rest later), salt, and pepper. Roast on top rack until potatoes are browned and crispy, about 30 minutes.

Optional: Smothered Meatloaves

Green Bell Pepper
Yellow Onion
Heat a drizzle of oil in a large pan over medium-high heat. Add pepper and onion and cook, stirring occasionally, until browned and tender, 7-8 minutes. Add 2 TBSP water and cook, stirring, until evaporated and veggies are tender. Season with salt and pepper, then stir in 1 TBSP butter. Turn off heat; cover to keep warm.

Pulled Pork Shepherd's Pie

BBQ Pulled Pork Shepherd's Pie

Source: Delish

Ingredients

(Ranch Mashed Potatoes)
2 lb. red potatoes
1/2 packet ranch seasoning mix
2/3 c. sour cream
(Filling)
1 lb. pulled pork
1 bottle barbecue sauce
1 can corn, juices drained
1 c. shredded Cheddar cheese
1 bunch scallions, diced
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site

Directions
Preheat oven to 400°.
Make the ranch mashed potatoes: Peel potatoes and cut into 1" pieces, then place pieces in a large saucepan and cover with water. Bring water to boil and cook until potatoes are tender when pierced with a fork, about 10 minutes. Drain and place in a large bowl.
Add ranch seasoning and sour cream and mash potatoes until the mixture is thoroughly combined and most of the lumps are gone. Set aside.
Make the rest of the dish: Toss pulled pork with barbecue sauce (as much or as little as you'd like to use). Add it to a large casserole dish, smoothing it to create one even layer. Top with corn, then add a layer of mashed potatoes. Cover with shredded cheese and scallions.
Bake in the oven for 14 to 16 minutes, or until cheese has melted.