Potatoes with Cheese Sauce

Ingredients

• 4 T. butter
• 2½ cups milk
• ½ t. salt
• 6 Irish Potatoes
• 3 T. flour
• 1 lb. diced cheese
• ⅛ t. cayenne

Method

1. 1

   Make cream sauce by using butter, flour, and milk.

2. 2

   Add cheese, salt, and cayenne.

3. 3

   Cook until smooth and creamy.

4. 4

   Cut potatoes into strips; fry until slightly brown.

5. 5

   Crisscross in casserole, pour cheese sauce over potatoes, cover with bread crumbs, and dot with butter.

6. 6

   Place in oven at 385°F for 20-30 minutes.

7. 7

   Remove lid from casserole and brown.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 59. The excerpt below is the record exactly as published.

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Colvard Fairplains Club BAKED BEANS 2 cups dried beans 4 T. molasses 114 t. salt % cup catsup 4 lb. salt pork % t. mustard Little water Wash beans and soak overnight in 1% quarts lukewarm water. Cook beans in water in which they were soaked. Place half of salt pork in bottom of baking dish. Add beans and place remainder of pork on top. Mix seasonings and add boiling water. Pour over beans. Place cover on bean pot, bake for 3 or 4 hours. Remove cover last hour for pork to brown. Mrs. Ethel Hayes Fairplains Club 124 HOME DEMONSTRATION CLUB COOK BOOK COLE SLAW 4 cups shredded cabbage 1 cup diced tomato 5 T. mayonnaise 1% t. sugar 1 cup diced carrots 1% cup diced cucumber pickles 1-3 t. salt Mix all ingredients in mixing bowl. Fresh cucumbers may be used instead of pickles by adding about % t. vin- egar. Serves 4 to 6. Mrs. Alonzo Cleary Fairplains Club BUTTERED BEETS Melt 2 T. butter. Blend with butter 1 T. corn starch, 1 T. sugar, 4 t. salt. 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Cook this with the app: pantry check, scaling, and the assistant.