Hi, welcome to Cajun Cooking TV. It’s Saturday night at the Stoke’s house, and we’re having barbecued chicken, so I wanted to make a side item, so we’re making smothered potatoes and we’re gonna add green onions and sour cream. So let’s get started on this. First I have 3 tablespoons of soften butter here, I’m gonna melt that, and then mix it with some flour. I have 8 medium size potatoes, these are white potatoes, don’t recommend using the red potatoes for this. So I’ll sliced all this, I have them soaking in a water, so that they wouldn’t turn brown, but I did save one for us to demonstrate how I sliced them, so I’ve got them peeled, I just sliced them in half, they’re sticking, and then, I just sliced them really thin, can you see that. You just want them as thin as possible so they’ll cook well in the oven. So, I just did that for the 8 medium potatoes, if you’re not gonna use them right away, soak them in water. Okay, so I got my butter melting, and I am going to need 3 tablespoons of flour here, here’s my whisk, whisk got away from me. Okay, so I’m gonna dipped out 3 tablespoons of flour, just add it 1 at a time here. Mix it up good, this gonna make our base for our scalloped potato. Mix that well, one more. Now also I have 2 cups of milk, I’ve been letting it sit for a few minutes to get room temperature and we’re gonna pour that in. We’re making a white, simple white sauce, we’ve made this before in our recipes, so I’m just gonna add this in, and let this cook about 8 minutes, slowly pouring your milk. Keep whisking, so it doesn’t scorch at the bottom and we’ll be back in 8 minutes. Okay, got my white sauce going good here, I’m gonna actually turn it on low. And I have 1 container, this is a 8 ounce container of sour cream, I’m gonna mix this in with my whisk, get this good and blended. And that will just melt right up, it will just take 5 minute. It’s gonna be really creamy. Okay, and then, as this is going, I’ve got some shredded cheddar cheese here, we’re gonna use about a cup, and I also have some chopped up green onions. So I just chopped up a bunch of green onions in really good little bite size pieces there. So, this is doing good. At this point I wanna put in a cup of cheddar cheese, we just wanted a light flavor here, that’s about a cup. We’re gonna melt that. That just melting right up, I’m gonna put in a dash of Tony’s kacheries. And now, I’m ready to toss in about a cup of chopped green onions, looks so good. be careful there. This is gonna be tasty. So mix that up good, we’re gonna turn this off. Now, we need to go drain my potatoes in a colander, and I’m come back, I’ve prepared a casserole dish here, sprayed it with canola oil, so you need a deep casserole dish, spray the bottom and on the sides. Okay. I’ve got my drained potatoes, I’m gonna put in half of them, that’s about half. Spread that around, pour in half of our sauce, be sure we can hit this boss, that’s a pretty sauce. Spread that around, we’re gonna pour in the other half of our potatoes. Like I said earlier, I did 6, I did 8 potatoes, that’s basically 2 potatoes a person, so this is gonna be just right to fill up this casserole. Lower your sauce back there. I have a preheated oven at 350, I’m gonna place this on the baking sheet, just in case it over flows. And here we have our scalloped potatoes, they look so good and brown on the top. The potatoes are tender, so we are ready to eat. And we thank you for joining us on Cajun Cooking TV, tonight we’ve made some scalloped potatoes with green onions and a little cheddar cheese, so check out our website for the full recipe, it’s cajuncookingtv.com. babye.
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