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Delmonico Potatoes




Source of Recipe


Junior League of Boise


Recipe Introduction


I am now married to a wonderful man who was born and raised Idaho. He and the boys, love and I mean love potatoes. I now have many Potato recipes!


Recipe Link: http:// www.JLBoise.com

List of Ingredients




8 medium potatoes
1 cup bread crumbs
1/4 cup butter, softened
dried parsley flakes
1 cup shredded Cheddar cheese

Sauce:
6 tablespoons butter
6 tablespoons flour
2 1/2 cups half-and-half
2 tablespoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon garlic salt
pepper to taste
1 cup shredded Cheddar cheese



Recipe



Peel the potatoes and cut into 1/4-inch slices. Boil the potatoes in salted water until almost tender; drain.

For the sauce, melt butter in a medium saucepan over medium heat. Add flour and cook until the flour is dissolved and the sauce is smooth and bubbly, stirring constantly. Add the half-and-half gradually, stirring constantly. Increase the heat to medium-high. Cook until thickened, stirring constantly. Add the onion, dried parsley, garlic salt and pepper. Stir in the cheese.

Combine the potatoes and sauce in a large bowl an d mix gently. Pour into a greased 9x13-inch baking dish. Top with the cheese. Mix the bread crumbs with the butter in a small bowl. Sprinkle over the potato mixture. Sprinkle with the parsley flakes. Bake at 350 F for 25 minutes or until bubbly.

Servings: 8.