| 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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