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Chistie's Au Gratin Potatoes Recipe

by Global Cookbook

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

1. Restaurant, celebrated its 80th ann. in '97.
2. Heat butter and whisk in flour till smooth and the consistency of light roux*; don't brown. Set aside.
3. 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.
4. Makes 8servings.
5. roux - a cooked mix of flour & fat used as a thickening agent in a soup or possibly a sauce.

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