Recipe - Chisties Au Gratin Potatoes

2 ounce Each: butter and flour;
(about One fourth cup each)
2 cup Each: water and canned
evaporated milk
1 tablespoon Chicken bouillon granules
10 ounce Mild Cheddar cheese; grated
plus additional for garnish
4 lg (about 10 oz.) freshly baked
or boiled potatoes; peeled
and minced in large squares.

This is another recipe from www.chron.com, from Christie's Seafood & Steaks
restaurant, celebrated its 80th ann. in '97.

Melt butter and whisk in flour until smooth and the consistency of light
roux*; do not brown. Set aside.

Bring water, milk and bouillon granules to a boil in med. saucepan; whisk
in grated cheese. When incorporated, whisk in roux. Combine sauce and
potatoes in large (3qt.) baking dish. Sprinkle more cheese on top as
desired and bake at 350' until cheese melts and dish is bubbly. Makes 8
servings.

*roux a cooked mixture of flour & fat used as a thickening agent in a
soup or a sauce.

Posted to BakeryShoppe Digest by Joan Kozik kozik@mail.utexas.edu on Feb
4, 1998