| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 2 | c | Milk |
| 1/2 | ts | Salt |
| 1 | c | (4 ounces) shredded cheddar cheese |
| 1/2 | c | Grated Parmesan cheese |
| 5 | c | Sliced cooked peeled potatoes (about 5 medium) |
| 1/4 | c | Buttered bread crumbs |
INSTRUCTIONS
In a saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk; cook and stir over medium heat until mixture thickens. Remove from the heat. Add the salt, cheddar cheese and Parmesan cheese, stir until cheeses melt. Add potatoes; stir gently to mix. Place in a greased 2-qt. baking dish. Sprinkle bread crumbs on top. Bake, uncovered, at 350! for 30-35 minutes. Yield: 6-8 servings. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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