Wednesday, November 10, 2010

Loaded Potato Casserole

That's right. I made this recipe up. Sort of. It's really just a modified version of baked macaroni and cheese, only with potatoes, broccoli, and bacon instead of macaroni. Anyhow, it fits right in with my beloved collection of recipes that will kill you (on account of their fat content). If you're game, then here's how you make it.


4 red potatoes
2 cups milk
3 cups shredded cheddar cheese
1 bag frozen broccoli (standard size)
1/4 cup butter
1/4 cup flour
4 slices bacon
Hot sauce (to taste)


Preheat oven to 350 degrees. Peel potatoes, cut into fourths, and boil. Meanwhile, start frying the bacon and prepare the cheese sauce. To make the sauce, melt the butter on Low in a saucepan. Gradually add the flour, then the milk. Lower the burner to Medium and stir constantly until you bring the mixture to a low boil. Turn the burner back to Low once boiling. Add as much (or as little) hot sauce as you want. Add the two cups of cheddar. Once the cheese is melted, drain the potatoes and pour the sauce into the potato pot.

Now, at this point I poured the potato-cheese mixture and most of the bag of frozen broccoli into a casserole dish (equivalent of a 9" x 9" but round), and topped with the bacon and a portion of the last cup of cheese. I think this was a mistake, as the frozen broccoli made the whole thing a little too watery. I recommend using fresh broccoli and adding it during the last 15 minutes of cooking so it doesn't dry out. I let the casserole bake for about 40 minutes, leaving it covered for the first twenty minutes. I sprinkled the last of the cheese on top at intervals. I served with sour cream (well, for me. The bf's not really a fan and used grated Parmesan instead.)

So, how was it? To be honest, a tad bit disturbing. The bf liked it, though. Which was good because he scarfed down the leftovers last night :)

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