Potatoes au Gratin
Servings 4
Equipment
- cook pot big enough to cook at least four potatos
- sauce pan, medium
- 5 qt baking dish
Ingredients
- 1 teaspoon Chicken Seasoned Stock Base
- 1 cup hot water
- 4 large potatoes peeled
- 3 tablespoons butter
- 2 tablespoons Arrowroot or 1/4 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon White Pepper
- 1 teaspoon Season-All
- 1/4 teaspoon dry Mustard
- 1/8 teaspoon Nutmeg
- 2 cups milk
- 1.5 cups grated sharp cheese
- 1 cup soft bread crumbs
- 2 tablespoons melted butter
- Paprika
Instructions
- Dissolve seasoned stock base in water and pour over potatoes which have been quartered. Bring to a boil then simmer 20 minutes or until tender. Drain; cut into cubes and pace in a buttered 1.5quart baking dish. Melt the 3 tablespoons butter in a saucepan; stir in arrowroot, salt, pepper, season all, dry mustard and nutmeg. Add milk and cook over medium heat, stirring constantly, until smooth and thickened. Stir in 1 cup of the cheese and continue cooking until cheese melts. Pour over potatoes. Toss bread crumbs with the 2 tablespoons melted butter; spoon evenly over all. Top with the remaining cheese and sprinkle generously with the paprika.
- Bake in 350 oven 20 minutes.