“While I was visiting my family in Pennsylvania this week, I made dinner a few times. One night, I made a scalloped potato-gratin like dish but used what was on hand in my mom's refrigerator. As I was explaining the recipe to my aunt, mom, and cousins I described the Bechemel sauce & other ingredients....immediately I was teased for using the technical term instead of just saying "White Sauce"....so it was termed "BOO-SHOO-LAY" and became a funny joke for the weekend. Here is the recipe.”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. After slicing the potatoes, boil in salted water for about 10 minutes or until softened. Do not overcook -- they should not be too soft after taking out of the water. I like to slice these thicker than traditional scalloped potatoes.
  2. Place Potatoes, Bell Peppers, and Onions in a 13x9 baking pan. Season with salt and pepper.
  3. Make "Boo-Shoo-Lay" sauce by first melting butter in a sauce pan over medium heat. Add onions & garlic. Cook for 1 minute, until softened. Add flour. Cook for about 2-3 minutes, stirring frequently. Be careful not to brown the flour past a light golden color. Add milk, about 1/2 cup at a time, whisking vigorously. Continue until all of milk has been added.
  4. Bring the mixture up to heat until bubbling, be careful not to hard boil. reduce heat to low and simmer until thickened. Once thickened, remove from heat and stir in cream cheese and cheddar cheese.
  5. Pour sauce mixture over potatoes. Top with cornflakes.
  6. Bake the casserole at 375 degrees for about 45 minutes -- until it is bubbling and corn flakes are golden brown. I like to cover it with foil for the first 30 minutes and use a baking sheet to catch the drips.

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