| 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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