Wednesday, May 23, 2012

Cheesy Potatoes

3/4 Pounds Potatoes, peeled and halved
4 Tbsp. Butter
4 Tbsp. Flour
1/2 tsp. Salt
1/2 tsp. Pepper
2 Cups Milk
2 Cups Grated Cheese (try Sharp Cheddar)
2 tsp. Dry Mustard
1 tsp. Worcesteshire Sauce
1 Tbsp. cooking sherry (optional)

place potatoes in pot of cold water.  Bring to boil and boil for 20 to 25 minutes or until nearly cooked. 

While potatoes are cooking, melt butter over low heat in a heavy saucepan.  Blend in flour, salt and pepper.  Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat.  Stir in milk.  Bring to boil, stirring constantly.  Boil 1 minute.  Stir in grated cheese, dry mustard, worcestershire Sauce, and sherry.  Stir until cheese is melted. 

Cut potatoes into medium chunks and place into casserole.  Pour cheese sauce over.  Cook at approximately 350 until heated and cheese sauce is bubbling (cover with foil optional)

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