Boo-Shoo-Lay Potatoes

Name: Boo-Shoo-Lay Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 5 cups potatoes, sliced about 1/4 inch thick; 1 red bell pepper, cut into 1/2 inch squares; 1 green bell pepper, cut into 1/2 inch squares; 1/2 cup yellow onion, thinly sliced; 2 cups corn flakes, crushed; 5 tablespoons butter; 5 tablespoons flour; 4 cups milk; 1/4 cup onion; 2 garlic cloves; salt; pepper; 3 ounces cream cheese; 1/2 cup cheddar cheese, shredded

Submitted by Melanie B.

"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."

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Ready In:: 1hr 30mins
Ingredients:: 14
Serves:: 12

ingredients

Potato Casserole
5 cups potatoes, sliced about 1/4 inch thick
1 red bell pepper, cut into 1/2 inch squares
1 green bell pepper, cut into 1/2 inch squares
¹⁄₂ cup yellow onion, thinly sliced
2 cups corn flakes, crushed
Sauce
5 tablespoons butter
5 tablespoons flour
4 cups milk
¹⁄₄ cup onion
2 garlic cloves
salt
pepper
3 ounces cream cheese
¹⁄₂ cup cheddar cheese, shredded

directions

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.
Place Potatoes, Bell Peppers, and Onions in a 13x9 baking pan. Season with salt and pepper.
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.
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.
Pour sauce mixture over potatoes. Top with cornflakes.
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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RECIPE SUBMITTED BY

Melanie B.

Gilbert, 41

<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p> <p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich.  I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>

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