© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: For Goodness Taste by Junior League of Rochester
Red-skinned potatoes make this uniquely wonderful!
9 red potatoes
1 cup milk, 1% lowfat
1 cup half and half
½ pound cheddar cheese, shredded
1 teaspoon dry mustard
1 ½ teaspoons salt
½ teaspoon ground nutmeg
¼ pound butter
Boil red potatoes with skins on until tender. In saucepan, combine milk, cream, cheddar, mustard, salt, nutmeg, and pepper. Cook over medium heat until cheese melts; do not boil. In a well oiled 9 by 13 inch casserole dish, slice potatoes; cover with sauce. Dot with butter and paprika (May be refrigerated up to 24 hours at this point) Bake at 350°F, uncovered, for 1 hour.