New Potatoes and Peas in Cheddar Sauce
Source of Recipe
The County Fair Cookbook
New Potatoes and Peas in Cheddar Sauce
2 pounds new potatoes, cut into 1-inch chunks (about 7 cups)
3 cups chicken broth
2 tablespoons butter
2 tablespoons flour
2 teaspoons dry mustard
1/8 teaspoon ground hot red pepper
1 teaspoon salt
1 cup milk
2 cups defrosted frozen or cooked fresh peas
4 ounces shredded Cheddar cheese (1 cup)
Bring the potatoes and broth to the boil in a 3-quart saucepan. Cover, reduce the heat to low, and simmer 15 to 20 minutes, until the potatoes are tender, but still firm. Drain, and reserve 1 cup of the broth for the sauce.
Make the sauce: Melt the butter in the same saucepan, add the flour, dry mustard, red pepper and salt, and whisk over low heat until smooth and frothy. Let the mixture bubble for about 3 minutes, stirring often to prevent browning. Gradually whisk in the cup of broth and the milk. Increase the heat to moderate and whisk the mixture for 2 to 3 minutes until the sauce thickens.
Add the peas to the sauce and bring to the simmer, stirring gently. Add the potatoes and stir gently to coat. Reduce the heat to moderately low. Cover and heat 5 minutes, stirring once or twice. Remove from the heat, and stir in the cheese. Serve at once.
Serves 8
Source: The County Fair Cookbook - Katherine S. Kirlin & Thomas M. Kirlin
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