Monday, February 27, 2012

Potatoes, Sauce, Cheese

This is a reasonably easy way to use up extra boiled potatoes. I can't give you an exact recipe as I don't know how many potatoes you have, but I will give you the recipe for two cups worth of the sauce.

You Will Need:

Boiled potatoes cut into 1 inch dice (or thereabouts)
Dry breadcrumbs
(About) 1 cup of assorted cheese (I had Muenster, Cheddar, and Romano) grated 1/4 cup reserved

Butter dishes generously and coat with dry breadcrumbs knocking out excess. Preheat oven to 350 degrees F. Place potatoes in dishes, add salt/pepper to taste. Place dishes on a heavy baking sheet. Set aside while you make sauce. Set aside cheese.


4 tablespoons butter
4 tablespoons flour
2 cups milk (I had 2%)
1/2 teaspoon mustard powder
Salt/Pepper to taste
Reserved cheese

Melt butter in saucepan. Add flour and cook with a wooden spoon over medium heat until it begins to foam. Slowly whisk in the milk. Add the mustard powder. Cook, whisking constantly until sauce thickens. remove from heat, stir in 1/4 cup of reserved cheese. Pour over potatoes in dishes.

Top dishes with remaining 3/4 cup cheese. Place in oven and bake 30-40 minutes or until bubbling and golden.

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