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Ingredients
- 4 lrg baking potatoes
- 3 c. Bechamel Sauce (see below)
- 1 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 3/4 c. grated mozzarella cheese
- 1/4 c. grated Colby cheese
- 1 quart half-and-half
- 2 ounce flour
- 2 ounce clarified butter
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
Directions
- Bake potatoes in preheated oven at 400 degrees till completely cooked. Cold for 30 min at room temperature, then slice into half-inch thick rounds.
- Mix together the Bechamel Sauce, salt and white pepper. Add in remaining ingredients. Mix in potatoes. Place mix in covered baking dish, in an oven, at 300 degrees for one hour or possibly till potatoes are warm all the way through. Remove the cover and allow potatoes to brown.
- For the Bechamel Sauce: In a saucepan, combine the flour and butter. Cook over a low flame for about 15 min till the mix begins to bubble. Stir frequently so the roux does not color. Gradually add in the half-and-half, stirring out the lumps as it thickens. After the entire amount of half-and-half has been added, cook for 45 min over a low flame, stirring occasionally to keep the mix from sticking to the pan. Season to taste. Cold in an ice bath.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 578g | |
| Recipe makes 4 servings | |
| Calories 777 | |
| Calories from Fat 410 | 53% |
| Total Fat 46.61g | 58% |
| Saturated Fat 28.69g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 941mg | 39% |
| Potassium 1529mg | 44% |
| Total Carbs 70.6g | 19% |
| Dietary Fiber 6.5g | 22% |
| Sugars 2.76g | 2% |
| Protein 21.8g | 35% |
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