SCALLOPED POTATO CASSEROLE FOR THE SOUP KITCHEN ENJOY DAN:

SCALLOPED POTATO CASSEROLE FOR THE SOUP KITCHEN by CHEF DAN: 

Serves 20

INGREDIENTS:

6 tablespoons butter

4 pounds potatoes, about 30 potatoes, cut on a mandolin

3 cloves garlic, smashed

4 onions, thinly sliced

1 tablespoon vegetable oil

3 (12 Oz) can evaporated milk

Sea salt and Seasoned Pepper Medley to tastes

1 teaspoon EACH Cajun seasoning, and paprika

2 cups Cheddar cheese, shredded

DIRECTIONS:  (PREHEAT THE OVEN TO 375 F)

1.   Rub garlic all over a soup kitchen baking pan.

2.   Butter the pan with 2 tablespoons  melted butter

3.   Peel the potatoes and slice thin with a mandolin.

4.   Hold the potatoes in a pot of cold salted water.

5.    Bring to a boll turn off heat, and let rest for 5-7 minutes.

6.   In a prepared baking pan, drain the potatoes, transfer to towel and pat dry.

7.   In a skillet over medium-heat add oil and when sizzling.

8.   Add onion and sauté for 4-5 minutes.

9.   Layer 1/2-the onions in the baking pan.

10.                Add 1/2-the potatoes on top of the onions.

11.                Add reaming onion, and potatoes.

12.                Combine salt, pepper, Cajon seasoning and paprika.

13.                Sprinkle the seasoning on top of the potatoes.

14.                Heat the reaming butter with the milk until the butter is melted and the milk is hot.

15.                Pour the hot milk and melted butter evenly over the casserole.

16.                Cover tightly and bake in the preheated oven 45 minutes.

17.                Uncover and add cheese and bake for an additional 15 minutes.

ENJOY DAN:                                                           BON-APPETITE!!