- 1 tablespoon butter
- 1/2 cup minced onions
- Freshly ground white pepper
- 2 teaspoons chopped garlic
- 1 tablespoon flour
- 1 cup whole milk
- 4 pounds Idaho potatoes, peeled, small diced and blanched
- 1/2 cup fine dried bread crumbs
- Drizzle of olive oil
- 1 tablespoon finely chopped fresh parsley leaves
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Preheat the oven to 400 degrees F. In a large saute pan, melt the butter. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic. Stir in the flour and cook for 1 minute. Stir in the milk and bring the liquid to a boil. Remove from the heat and stir in the potatoes. Season with salt and pepper. Pour into a greased 6 cup baking dish. In a mixing bowl, add the bread crumbs and a drizzle of oil. Mix thoroughly. Season with Essence. Stir in the parsley. Spread the crumb mixture evenly over the potatoes. Place in the oven and bake until golden brown, about 10 to 12 minutes. Remove from the heat and serveEssence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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