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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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A couple notes and "adjustments" (you KNOW wuff has to 'tinker' with every recipe *grins*)
First - there is no milk listed in the ingredients! However, you HAVE to use milk to make the white sauce.
- Wuff "eyeballed" it; roughly 2 cups worth of milk, but might need a bit more if your sauce is too thick. You want it thin enough to seep down into the layers of potatoes as it bakes. = A little thicker than Heavy Cream.
Wuff added 2 Tablespoons of butter to the olive oil, to cook the garlic, onions, and mushrooms in.
Salted and peppered the cooking veggies with approx 1/4 tsp each salt/pepper.
Vargr added 1/2 tsp of crushed rosemary with the fresh sage, and about 1/2 teaspoon of granulated garlic powder to the cream sauce after mixing it all togther.
After adding the flour, stir and continue frying for about 3-5 minutes to get rid of that 'raw flour' flavor, before adding the liquid.
Before adding the milk, Vargr added about 1/3 C of Paul Masson Madeira and let that cook, stirring, until mostly boiled away.
Since Vargr only had 1% milk, mixed it with half-and-half in roughly equal ratio to make 2 Cups total liquid.
Tasted the sauce, and adjusted flavors with a bit more salt and pepper, and a touch more granulated garlic to round it out.
Made 3 layers of potatoes in the casserole. Started with a light layer of the sauce to keep the bottom layer of potatoes from sticking to the dish. 3 layers of potatoes meant 2 layers of bleu cheese during the initial baking. Then the final layer on top after removing the foil.
Used 4 oz Idaho Bleu, bleu cheese crumbles for the middle 2 layers. A mild bleu, but flavorful cheese, and quite creamy!
For the top layer, after removing the foil, wuffy used about 3 oz of Salemville, Amish Gorgonzolo cheese crumbles. A more robust "bleu" flavor, with stronger background notes. Definitely a nice cheese, but might be too strong if that's all you were to use.
The Bleu Cheese flavor was noticeable, but not as strong as even a mild bleu cheese salad dressing. The cream, onions, mushrooms, and potatoes mellowed the "bleu"'s power considerably.
A rich, complex, and VERY delightful combination! One this wuffy will DEFINITELY be making again, though not TOO often as it's probably very rich and high in calories.
Last edited on Sun Dec 25th, 2011 11:43 pm by Vargr
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