I want to make some sort of Cheesy potato casserole jalapeno, so I need some opinions.
I was thinking of either some version of scalloped/au gratin, or with shredded potatoes.
First, all the recipes I see for the shredded call for frozen hash browns. Are these just fresh frozen shredded potatoes, or already cooked? I want to use fresh shredded potatoes. Is there a reason I should not?
Whats your opinion of a cheesy Bechamel vs some other method, like incorporating a canned cream soup? I lean towards the Bechamel, but how would that work with shredded potatoes?
Fresh, sauteed, or roasted jalapenos? Or maybe even pickled jalapenos?
Fresh or sauteed onions?
Parboiled or fresh sliced potatoes?
Starchy or waxy potato? I would have thought waxy would be a good choice it because of the texture, but most recipes I see say russet? Is that because of the ability to absorb flavors?
Also, if you're going the cheese sauce route, is there a reason why you couldn't just mix everything up in a bowl instead of doing the "layering" thing? Seems to me I could better control/measure the desired cheese to potato ratio this way.
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