| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Side, Dishes | 12 | Servings |
INGREDIENTS
| 6 | lb | Potatoes; russet or Idaho |
| 8 | tb | Butter |
| 1/2 | ts | Dry mustard |
| 3 | tb | Flour |
| 1 | qt | Milk; (I use 1 % – whole can also be used) |
| 16 | oz | American cheese; Old English Sharp |
| 1 1/2 | ts | Worcestershire sauce |
| 1/4 | c | Bread crumbs; toasted, buttered |
INSTRUCTIONS
1. Peel potatoes and cook whole or in large chunks until just barely tender. Cool just enough to be able to handle. 2. Cut potatoes into approximately 3/4 inch cubes. Put into buttered 13 X 9 baking dish. While potatoes are cooking make sauce. 1. Melt butter in sauce pan. Stir in flour and mustard. 2. Gradually add milk, stirring constantly to prevent scorching (heat milk in microwave while making roux to shorten this step). 3. When milk is hot, and the roux is incorporated and beginning to thicken, start adding cheese one slice at a time, letting each melt in, continuing to stir. Add Worcestershire sauce. 4. Pour over potatoes in buttered baking dish (9 X 13). Sprinkle with buttered bread crumbs.* Bake at about 350 degrees for about 1/2 hour or until golden and bubbly. *If sauce is very thin so that crumbs will soak in, bake for a while before topping with crumbs. This will thicken the sauce a bit. 1. Only Old English slices (not the jar of soft cheese) will give the correct taste and consistency. This is very important. Other processed sliced cheeses do not have the same sharp taste as the Old English slices. 2. This can be made at least 24 hours in advance - probably will not freeze well though. Serving Ideas : Excellent with baked ham. Recipe by: Lyons family Posted to MC-Recipe Digest by Cookin44@aol.com on Feb 2, 1998
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