Chistie's au gratin potatoes

1 Servings

Ingredients

Quantity Ingredient
2 ounces Each: butter and flour; (about 1/4 cup each)
2 cups Each: water and canned evaporated milk
1 tablespoon Chicken bouillon granules
10 ounces Mild Cheddar cheese; grated plus additional for garnish
4 larges (about 10 oz.) freshly baked or boiled potatoes; peeled and diced in large squares.

Directions

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@...> on Feb 4, 1998

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