Del Monte Potatoes
potatoes, medium (see note)
4 C milk
2/3 C butter
2/3 C flour
8 oz. cheddar cheese, shredded
6 T bread crumbs (Italian flavor)
4 t salt
½ t pepper
Boil potatoes, drain and cool. When completely
cool, peel and dice into ¾ inch pieces. Set aside in a
greased (buttered) 9 x 12 baking dish.
In a 2 or 3 qt. saucepan, melt butter and, using a
metal wisk and sifter, stir in flour until completely blended and
smooth. Slowly add milk and when completely blended, add salt and
pepper. Continue stirring as mixture cooks to prevent scorching the
bottom of the sauce. The sauce will thicken as it starts to boil. As
soon as it bubbles, as you are stirring, it will be done.
Pour sauce over the potatoes, sprinkle cheese over
the sauce and the breadcrumbs over the cheese.
Bake @ 375º for about 25 minutes. Serve
Note from Carl: Teresa’s, recipe calls for 6 potatoes and
she sometimes uses russets. Notes on the recipe card says you can use 9
potatoes but if you do double the other ingredients. I just made it for
9 and the above amounts are doubled Teresa’s recipe. For 2 people
I would use 4 or 5 potatoes, cut the other ingredients in half and use
a smaller baking dish.
Try adding crumbles bacon. . . . Doré
suggests green onion also. . .