from Harriett
We love blue cheese, so this was a hit with my family!
Ingredients:
1 bag of diced potatoes with onions
5 T butter
5 T flour
2 C whipping cream
2/3 C of chicken broth
1 C parmesan cheese
1 t salt
½ t white pepper
3-5 T blue cheese
2 t melted butter
paprika
Directions:
Melt 5 T butter and add 5 T flour. Stir on low heat until you get a roux, about 2 to 3 minutes. Take off heat and add 2 C whipping cream and the chicken broth. Put it back on stove and stir until thickened. Stir in 1 C parmesan cheese, and salt and pepper. Grease a 9 x 13 baking pan. Pour potatoes in with ½ C of onion and top with the roux mixture. Stir it all together. Put 3-5 T of blue cheese on top, broken up and spread around. Add 2 t melted butter and sprinkle with paprika. Bake uncovered in a preheated oven on 425 degrees for 15 to 20 minutes. (Harriett says to cover it, and then take the cover off the last half of the baking time.)
We love blue cheese, so this was a hit with my family!
Ingredients:
1 bag of diced potatoes with onions
5 T butter
5 T flour
2 C whipping cream
2/3 C of chicken broth
1 C parmesan cheese
1 t salt
½ t white pepper
3-5 T blue cheese
2 t melted butter
paprika
Directions:
Melt 5 T butter and add 5 T flour. Stir on low heat until you get a roux, about 2 to 3 minutes. Take off heat and add 2 C whipping cream and the chicken broth. Put it back on stove and stir until thickened. Stir in 1 C parmesan cheese, and salt and pepper. Grease a 9 x 13 baking pan. Pour potatoes in with ½ C of onion and top with the roux mixture. Stir it all together. Put 3-5 T of blue cheese on top, broken up and spread around. Add 2 t melted butter and sprinkle with paprika. Bake uncovered in a preheated oven on 425 degrees for 15 to 20 minutes. (Harriett says to cover it, and then take the cover off the last half of the baking time.)
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