DELMONICO POTATOES
Source of Recipe
internet
List of Ingredients
3 lb potatoes (12-15 medium potatoes)
1/3 cup uncooked white rice
6 Tbsp butter
6 Tbsp flour
3 cups milk
1 tsp salt
1/2 tsp pepper
2 lb sharp cheddar cheese
Recipe
(1) Boil the potatoes in salted water until they are
cooked firm, about 20 or 30 minutes. Let them
cool, then dice them into 1/2-inch cubes.
(2) Cook the rice in 1 cup of water with 1/4 tsp of
salt. Cook until soft, about 20 minutes. Drain.
(3) Make 3 cups of medium white sauce: heat the milk
in a saucepan; in another saucepan, melt butter
and brown flour in it. When flour is brown, dump
hot milk all at once into flour/butter mixture.
Add salt and pepper, simmer for 10 minutes or
more, stirring frequently.
(4) Into the white sauce, stir 1/2 pound of grated
cheddar and the cooked rice. Mix well.
(5) Mix the sauce with the cold potatoes, then pour
into a buttered baking dish. Sprinkle generously
with 1 1/2 pounds of cheddar. Bake 1 hour at 325
deg. F.
(6) Let it cool, and put it in the refrigerator. Wait
at least a day. Then reheat and serve.
NOTES
My grandmother always peeled the potatoes when she made this
recipe; I never do. I think that women of her generation
were taught by their home economics teachers that unpeeled
potatoes were a sign of moral decay.
The most maddening thing about this recipe is how much
better it tastes the second day. There is no reason why you
can't eat it fresh out of the oven, but if you can muster
the will power to put it aside after it has cooked and to
let it wait a day, the flavor will improve dramatically.
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