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Ingredients
- 2 ounce Each: butter and flour, (about 1/4 c. each)
- 2 c. Each: water and canned evaporated lowfat milk
- 1 Tbsp. Chicken bouillon granules
- 10 ounce Mild Cheddar cheese, grated plus additional for garnish
- 4 lrg (about 10 ounce.) freshly baked or possibly boiled potatoes, peeled and diced in large squares.
Directions
- Restaurant, celebrated its 80th ann. in '97.
- Heat butter and whisk in flour till smooth and the consistency of light roux*; don't brown. Set aside.
- Bring water, lowfat 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-quart.) baking dish. Sprinkle more cheese on top as desired and bake at 350' till cheese melts and dish is bubbly.
- Makes 8servings.
- *roux - a cooked mix of flour & fat used as a thickening agent in a soup or possibly a sauce.
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