Potato Casserole with White Gravy Recipe - Blast from the Past

Who doesn't like potatoes? In this episode Jamie joins Paula and creates a potato casserole with white gravy. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients 4 tablespoons butter 3/4 cup divided all purpose flour 2 1/2 cups whole milk freshly grated nutmeg kosher salt ground black pepper 4 large well scrubbed and cut into 1/4-inch slices Yukon Gold potatoes 1 large minced shallot 1/4 cup vegetable oil Preperation For the gravy: 1. Melt the butter in a large saucepan over medium heat. Once the butter is melted and foamy, stir in 1/4 cup flour and cook until pasty, 1 to 2 minutes to make the roux. 2. Slowly whisk in the milk, making sure there are no lumps. Bring to a boil over medium heat, stirring frequently. 3. Season the sauce with nutmeg, a pinch of salt and black pepper. Reduce the heat and simmer for 10 minutes, stirring occasionally. For the potatoes: Preheat the oven to 350 °F. Spray a 9- by 9-inch casserole dish with nonstick spray. Layer a third of the potatoes into the casserole dish. Top with a third of the shallots and sprinkle lightly with salt and black pepper. Repeat with the remaining potatoes and shallots, a third at a time. Cover the potatoes with the black pepper white gravy and bake, covered in tinfoil, for 25 minutes. Courtesy of Paula Deen https://www.pauladeen.com/recipe/country-pork-chop-and-potatoes-with-black-pepper-white-gravy/