| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce02 |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Chopped onion |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 1/4 |
c |
Milk |
| 1 |
c |
Grated cheddar cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
|
Potatoes; peeled, and |
|
|
Thinly sliced; not rinsed |
INSTRUCTIONS
Preheat oven to 350 degrees. Cook onion in butter until soft, add
flour and cook for 2 minutes, whisking. Whisk in milk and cook until
thick and bubbly. Remove from heat and add 3/4 cup of cheese,
stirring until melted; season with salt and pepper. Layer half of
potatoes in a baking dish and sprinkle with salt and pepper. Cover
with half of sauce. Layer remaining potato slices on top of sauce and
season. Top with remaining sauce and sprinkle with remaining cheese.
Bake, covered, for 30 minutes or until potatoes are tender. This
recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2136 broadcast 04-08-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-18-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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