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Slumber Party Potatoes

Source of Recipe

From "Goldy's Kitchen Cookbook" by Diane Mott Davidson


Recipe Introduction

"Yes, back in the day I actually used to make these for our kids' slumber parties. (I also asked the kids to do taste tests. They would carefully bite into cookies and vote on 3-by-5 cards for 'Cookie A,' 'Cookie B,' or 'Cookie C' to see what recipe would go in whatever book I was writing.) To make these potatoes vegetarian, leave out the bacon and use vegetable bouillon."

List of Ingredients

â—¦ 4 large russet (baking) potatoes
â—¦ 2 tablespoons unsalted butter
â—¦ 3 tablespoons all-purpose flour
â—¦ 1 tablespoon vegetable or chicken bouillon granules
â—¦ 1 ½ cups milk, preferably whole
â—¦ 1 cup grated cheddar cheese
â—¦ 1 pound fresh broccoli, stalks discarded, separated into florets, lightly steamed
â—¦ 1 pound thick-sliced bacon, cooked until crisp, drained, and chopped


Recipe

Preheat the oven to 400° F.

Scrub and prick the potatoes in three or four places with a fork. Bake them for about 1 hour, or until flaky.

Meanwhile, in a large skillet, melt the butter over low heat. Stir in the flour and cook and stir just until the mixture bubbles, 2 to 3 minutes. Add the bouillon granules, stir, and then gently whisk in the milk. Cook and stir constantly over medium heat until the sauce thickens, about 10 minutes. Add the cheddar and stir until it melts, 2 to 3 minutes.

Split each of the hot potatoes in half lengthwise and place them on a platter. Place the steamed broccoli florets and chopped bacon into bowls. Pour the cheese sauce into a large gravy boat. Diners serve themselves assembly-line style, ending with the cheese sauce.

Makes 4 to 8 servings