The cover of the Tri-City Herald's Food & Wine section Feb. 25 will feature feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Use a good-quality sharp cheddar cheese, which will give the dish a nice, rich flavor. These potatoes would go beautifully with the simplest roast chicken or the most elegant tenderloin of beef.
4 cups uncooked white potatoes, diced
1 small onion, minced
1 teaspoon salt
1 (4-ounce) jar chopped pimentos
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 cup grated cheese
salt and pepper to taste
1/2 cup cracker crumbs
Place the potatoes in a pan, add onion and 1 teaspoon salt, cover with boiling water and cook for about 5 minutes. Drain. Put in a greased baking dish and mix in the pimentos.
To make the sauce: Melt butter in a saucepan. Blend in the flour. Cook over low heat until bubbly. Add milk and heat until boiling, stirring constantly for 1 minute. Remove from heat and add the grated cheese. Stir until the cheese is melted and fully incorporated. Season with salt and pepper to taste.
Pour finished sauce over potatoes and sprinkle with cracker crumbs. Bake in a 350-degree oven for 25 to 30 minutes.
Makes 8 servings.
Per serving: 245 calories, 8 grams protein, 12 grams fat, 8 grams saturated fat, 26 grams carbohydrate, 2 grams fiber, 35 milligrams cholesterol, 457 milligrams sodium.
From: the Los Angeles Times-Washington Post News Service.