Irish Style Scalloped Vegetable & Cheese Casserole GLOBALLY ADAPTABLE RECIPE

Here is  another  take on scalloped cheese-potatoes.
Add any cooked vegetables for a hearty dish, great for any cold weather too.


Serves 4

3 cups starchy potatoes peeled and thinly sliced
3tbsp butter
3tbsp all purpose flour
1/2 cup thinly sliced onions
2 cups  WARM milk or good vegetable stock
1/2 tsp sea salt
ground black pepper to taste
hot sauce optional
2 cups any cooked vegetables
1 cup grated cheese


make in a greased oven proof deep casserole

Preheat oven 350F


Boil the potatoes in salted water for 5 mins, then drain
Melt the butter in a  saucepan and add the onions, saute for 3 mins then add the flour and make a  white roux.
Gradually add the warm milk to make a sauce, this will thicken up over medium heat.
When thickened, remove from heat.
Add the scallions and parsley.
Arrange 1/2  the potato in  bottom of the dish and top with the cooked vegetables.
Top with  1/2 the sauce and then top this with the remaining potatoes.
Cover with the remaining sauce and top with the grated cheese.

Bake on a lined cookie sheet for 40 mins or until golden and bubbling.
Remove from oven and wait 10 mins for contents to settle before serving.

This is also a very economical supper dish if using leftovers from any meal that day.

You may use Vegan cheese, margarine and milk.
Also substitute cornstarch and water for the roux.

Minced scallion or parsley/cilantro (optional)

Any cooked meat or fish may also be added to the filling, however the dish has to be cooked very well if using leftover cooked meat and fish.