Spicy baby Dutch Yellow tm Potatoes Au Gratin
By Chef Tom Fraker
3 tablespoons Unsalted Butter
2 tablespoons All-Purpose Flour
3 cups Whole Milk
1 1/2 tablespoon Kosher Salt
1/8 tablespoon Pepper
2 pound Baby Dutch Yellow® Potatoes (DYP's) sliced very thin
3 Jalapeno Chile seeded and chopped
2 tablespoon Maui Onions chopped
2 8 ounce package Soy Shreds use Fiesta Cheddar or Mozzarella
Heat the butter and flour in a pot, over medium flame, for about 2 minutes, stirring constantly. Add the milk and mix well.
Simmer for 20 minutes, stirring often. Do not let mixture burn. Sauce should coat the back of a spoon when finished.
Stir in the salt and pepper.
Preheat oven to 350º.
Pour a little of the sauce into the bottom of a baking dish.
Cover the bottom with a layer of DYP's. Next add some of the peppers and onions. Cover with some of the cheese.
Repeat the layering process until all ingredients are used. Be sure to pour some sauce over each layer and make the last layer cheese.
Cover and bake for about 45 minutes. Uncover and continue baking for 30 to 40 minutes longer or until potatoes are fork tender.
Makes a great side dish, especially during the holidays.