The F.U.N. Place Recipe Box Archives

Dolmonico Potatoes

Potatoes (amount desired) rinsed; peeled; and cut up into 1 to 2 inch pieces
Boil potatoes
When potatoes are soft but still hold their shape when stabbed with a fork; drain and set aside.

1/2 cup of flour
1/2 cup of butter
2 cups of milk
salt to taste
pepper to taste (optional)
1 cup shredded white cheddar cheese (mild or sharp)

Melt butter in saucepan; over medium heat. When completely melted remove pan from heat, and quickly add flour to butter..whisking quickly until smooth, and making sure there are no lumps.

Return pan back to heat and gradually add milk stirring constantly. Once all of the milk is added, (continue to stir) add in the white cheddar cheese; continue to stir constantly. Adding salt and pepper to taste. When mixture starts to bubble and thicken..reduce heat to low and continue to stir until to desired consistency.

*note* if sauce is too thick..just add more milk.

Put potatoes in a non-stick sprayed casserole dish; spread them out evenly. Pour sauce over potatoes, making sure that all the potatoes are submerged in it.

Sprinkle top with one of the following: grated parmesan cheese or buttered crumbled ritz crackers ;or buttered bread crumbs.

Bake in 350 degree oven for 30 minutes or until completely heated through.

Posted by Seven on April 09, 1998

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