THE THOMSON FAMILY SCRAPBOOK

Compiled From Original Scrapbook Of

David McCullough Thomson

By

David McCullough Thomson, August, 2001

My Favorite Recipe For Cheesy Creamed Potatoes - Serves 4-6

This dish has been a favorite of my family for the past 20 years, especially during the holidays.

Equipment:
     Vegetable Peeler
     Large Kitchen Knife
     Double Boiler Pot
     Small sauce pan
     ;Wire Whisk
     Large Spatula
     Souffle Dish, 4" high
     Grater

Ingretients:
     Russert Potatoes (recommended)
     1 pound Sharp Cheedar Cheese
     Bread Crumbs
     Paprika
     4 tbsp Maragine or Butter - for making the roux (pronounced "roo")
     4 tbspFlour - for making the roux (pronounced "roo")
     2 cups Milk

Preparatiion of Potatoes

  Select enough potatoes to fill the souffle dish but only slightly above the dish rim.

   The day before you prepare the Cheesy Creamed Potatoes wash and boil the potatoes until tender. Cool and cover in the refrigerator.

  On preparation day, remove the potatoes from the refrigerator and "scrap" the skins off. This is best accomplished using a common dinner butter knife. It is best to skin the potatoes when they are still cold.

   Cut the potatoes in half, the long way, and then into small cubes about 1/2" in size. Place in the souffle dish so that they remain below the rim.

Preparatiion of Cream Sauce

   Cut the cheese into small cubes.

   Prepare your double boiler by adding water to the lower portion, just enough so the bottom of the top pot is not wet.

  Add the 2 cups of milk to the top and let heat but not boil. The milk must be hot when the cheese is added.

   Add the cheese and whisk until all are dissolved.

Preparatiion of Roux

   Place the Maragine ub the small sauce pan and heat over low to medium heat. When the margarine is liquid slowly add the flour, stiring with the whisk until all the flour has been added and has been absorbed by the flour. Continue stiring the roux for a minute or so and remove from head.

   Add the roux to the cream sauce, stiring with the whisk until the milk starts to thicken. Continue heating the sauce for a minute or so, then remove from the heat source.

   Pour the cheesy cream sauce over the potatoes in the souffle dish and fold in using the large Spatula until the potatoes are covered.

   Sprinkle bread crums over the potatoes and add a dash of Paprika so the color shows over the entire surface.

Baking Time

   Preheat the oven to 350 F. Place the souffle dish on a center rack and bake for 1 hour.

Presentation    Place on the center of the table on a heat resistant hot pad.

   Your guests will enjoy the addition of Cheesy Creamed Potatoes to their dinner.