Saturday, January 30, 2010

Creamy Cheddar Potatoes

This is the original recipe and it was good enough. Next time I think a sprinkle of chives to give it a little bit of something more. This was the icing on top of the cake of a successful child friendly meal. I love where there is no fighting to get them to eat dinner. No whinning when they sit down. Gotta love that!
Ingredients
3-1/2 to 4 lbs baking potatoes, scrubbed
12 oz Cheddar cheese, shredded (about 3 cups)
1 cup milk
1/2 cup whipping cream
1-1/2 tsp salt
1 tsp dry mustard
1/8 tsp nutmeg
1/8 tsp black pepper
Directions
Combine potatoes with enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil until potatoes are tender, about 20 to 25 minutes; drain. Let stand to cool. Coat bottom and sides of a 13 x 9-inch baking dish with butter. Peel the potatoes and coarsely chop. Place in prepared baking dish. Heat the Cheddar in a small saucepan over low heat, stirring frequently. Stir in milk, whipping cream, salt, dry mustard, nutmeg and black pepper. Pour sauce over potatoes. Chill covered, for 30 minutes. Preheat the oven to 350 ⁰F. remove the cover from the potatoes. Bake until potatoes are heated through and lightly browned, about 35 minutes.

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