It's been awhile since I posted a recipe. Some recipes I make up as I go along, some I get off the Internet and some, like this one, I take 2 or 3 recipes and mix them all together.
4 or 5 Med white Potatoes sliced 1/4 inch
3 cups chicken broth
1 cup water (or enough to cover your potatoes)
1/2 onion chopped (optional)
fresh or dried rosemary (chopped)
salt and pepper (I add a lot of salt because I make my own chicken broth and don't salt that very much. You need a lot of salt when cooking potatoes!)
1 cup milk
1 cup grated cheese ( I use sharp Cheddar)
3 T Butter
3 T flour
Heat chicken broth, water, onions, salt and pepper and rosemary to a slow boil. Add potatoes and boil till almost done but not quite. They need to be a bit harder because we are going to bake them later. Remove potatoes and put into your baking dish. I like to use my 8x8 glass Pyrex. Reserve liquid.
Put your pan back on the heat and add your butter to melt. When all the butter is melted and the pan is hot, add the flour and whisk for about 2 minutes or until it is a light brown color. This is called a Roux. It's French.
Add 3 cups of your reserved liquid and whisk until all the flour is dissolved. It should be starting to get thick. Add some milk. You may not need the whole cup but you just want to make it a little thinner. Keep whisking until the milk is all heated up then add the cheese. Whisk until cheese is melted. This whole process takes about 5 minutes so have all your ingredients ready before you start. I get mine ready while the potatoes are cooking. I love having everything in little glass bowls as if I were on a cooking show!
Pour your sauce into your Pyrex over your potatoes. You can add more rosemary on top if you like. Cook in a 350-375 oven for about 15 or 20 minutes or until it is golden brown on top. The first time I made these both Eli and I ate 2 servings each and I had the rest for breakfast the next morning!