Potato and Lobster Casserole with Cheddar Bechamel
Just think of your favorite potato dishes, and chance are they all contain at least one dairy ingredient. If it contains a fermented or cultured dairy product, like aged cheddar, the umami properties in the dairy food will make the final dish very savory. And if you start with a flavorful potato variety, your potato-dairy pairing will be even more delicious!
Makes 4 servings
For the bechamel
- 2 teaspoons unsalted butter
- 1 tablespoon all-purpose flour
- Pinch of ground cloves
- Pinch of ground cardamom
- 2 bay leaves
- ½ cup whole milk
Step by step
- In a medium sauce pan melt butter, add flour, whisk to combine and cook over medium heat, whisking occasionally, for 4-5 minutes or until a beige color develops.
- Add cloves, bay leaves, cardamom, and cook for 1 minute.
- Whisk cold milk into roux in 3 parts.
- After adding each part of milk, return to a simmer and whisk smooth, stirring very frequently. Simmer for 10 minutes using a rubber spatula to scrape bottom of pan to avoid sticking and scorching.
- Remove from heat, remove bay leaves, and set aside.
For the Potato and Lobster Casserole
- 6 oz. (1 ½ cups) shredded mild or medium Cheddar cheese
- 4 oz. (1 cup) grated Parmesan cheese
- ¼ tsp sodium citrate, optional
- 1 lb. Mozart potatoes (red skin with yellow flesh), peeled, cut into 3/4" dice and cooked
- ½ lb. cooked lobster, diced
- ½ cup panko bread crumbs
Step by step
- Preheat oven to 350⁰F.
- Place four individual casserole dishes or large (12 oz.) ramekins on a baking sheet.
- Add the cheeses (and optional sodium citrate) to the bechamel over low heat and stir, cooking until the cheese has melted.
- Add cooked potatoes and cooked lobster to bechamel and fold all ingredients together.
- Portion into individual ramekins or casseroles.
- Top each casserole with toasted panko crumbs.
- Bake at 350°F for 15-20 minutes until bread crumbs are browned.