| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | oz | Each: butter and flour; (about 1/4 cup each) |
| 2 | c | Each: water and canned evaporated milk |
| 1 | tb | Chicken bouillon granules |
| 10 | oz | Mild Cheddar cheese; grated plus additional for garnish |
| 4 | lg | (about 10 oz.) freshly baked or boiled potatoes; peeled and diced in large squares. |
INSTRUCTIONS
This is another recipe from www.chron.com, from Christie's Seafood & Steaks restaurant, celebrated its 80th ann. in '97. Melt butter and whisk in flour until smooth and the consistency of light roux*; do not brown. Set aside. Bring water, milk and bouillon granules to a boil in med. saucepan; whisk in grated cheese. When incorporated, whisk in roux. Combine sauce and potatoes in large (3-qt.) baking dish. Sprinkle more cheese on top as desired and bake at 350' until cheese melts and dish is bubbly. Makes 8 servings. *roux - a cooked mixture of flour & fat used as a thickening agent in a soup or a sauce. Posted to Bakery-Shoppe Digest by Joan Kozik <kozik@mail.utexas.edu> on Feb 4, 1998
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