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Delmonico Potato Casserole
3 lb. potatoes (12-15 medium potatoes)
1/3 c. uncooked white rice
6 Tbsp. butter
6 Tbsp. flour
3 c. milk
1 tsp. salt
1/2 tsp. pepper
2 lb. sharp cheddar cheese
Boil the potatoes in salted water until they are cooked firm, about 20 or 30 minutes. Let them cool, then dice them into 1/2" cubes. Cook the rice in 1 cup of water with 1/4 tsp of salt. Cook until soft, about 20 minutes. Drain. Make 3 cups of medium white sauce: heat the milk in a saucepan; in another saucepan, melt butter and brown flour in it. When flour is brown, dump hot milk all at once into flour/butter mixture. Add salt and pepper, simmer for 10 minutes or more, stirring frequently. Into the white sauce, stir 1/2 pound of grated cheddar and the cooked rice. Mix well. Mix the sauce with the cold potatoes, then pour into a buttered baking dish. Sprinkle generously with 1½ pounds of cheddar. Bake 1 hour at 325º F. Let it cool, and put it in the refrigerator. Wait at least a day. Then reheat and serve. Makes 6 servings.
Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship.
It is of great importance to the morale.
- Elsa Schiaparelli
Dishwasher cleaning: Run a cup of vinegar through the whole cycle once a month to reduce soap build up on the inner mechanisms and on glassware.
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