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Olive Potatoes

Source of Recipe

"Southern Living", May 1980


List of Ingredients

3/4 cup evaporated milk
3/4 cup water
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
4 oz. sharp Cheddar cheese, diced
1/2 tsp. salt
Dash of pepper
4 cups diced cooked potatoes
1/2 cup sliced ripe olives
1/2 cup soft breadcrumbs
2 tblsp. melted butter or margarine



Recipe

Combine milk and water; stir well, and set aside. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour and cook 1 minute, stirring constantly. Gradually add milk mixture. Add cheese and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Combine potatoes and olives; spoon into a lightly greased deep 1-1/2 quart casserole. Pour cheese sauce over the potatoes. Combine breadcrumbs and 2 tablespoons melted butter, stirring to coat breadcrumbs. Sprinkle evenly over casserole. Bake at 350 deg. for 35 minutes or until breadcrumbs are golden.

Yield: 8 servings