Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
This can be a scrumptious and simple dish to organize and bake. Serve this potato and pork bake having a thrown salad and biscuits or hot rolls.
Ingredients
- 4 cups diced taters
- salt
- 6 tablespoons butter, divided
- 2 cloves garlic clove, halved
- 1/4 cup finely chopped onion
- 1/3 cup flour
- 2 cups milk
- 2 cups diced cooked pork
- 8 ounces shredded sharp Cheddar cheese (a couple of cups). divided
- 1 tablespoon chopped fresh parsley
- 1 cup soft fresh bread crumbs
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Preparation
Heat oven to 350°. Gently grease a couple-quart baking dish or spray with nonstick cooking spray .
Inside a medium saucepan, cover the taters with water and add about 1 teaspoon salt. Provide a boil. Cover and boil lightly for around ten minutes, or until just fork tender. Drain.
Inside a large saucepan or skillet over medium-low heat, melt 4 tablespoons butter. Add some garlic clove and prepare for around one minute. Take away the garlic clove and discard.
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Add onion and prepare, stirring, just until onion is softened. Add some flour and prepare, stirring, until well blended and bubbly. Add some milk and prepare, stirring, until thickened. Add some pork and 6 ounces from the cheese (about 1 1/2 cups). Prepare, stirring, until cheese is melted. Stir within the parsley. Lightly stir within the taters until well coated using the cheese mixture. Are a 2-quart baking dish and sprinkle using the reserved 2 ounces of shredded cheese.
Melt the rest of the two tablespoons of butter and toss using the bread crumbs. Sprinkle evenly within the casserole. Bake for twenty five to half an hour or until browned and bubbly.
