Recipe: Delmonico Potatoes

Delmonico Potatoes

8 medium all purpose potatoes
Boiling, salted water
6 tablespoons of butter
6 tablespoons of flour
2 1/2 cups of light cream or half and half
1/2 teaspoon of salt
Black pepper
1 cup of grated sharp Cheddar cheese
2 tablespoons of butter or margarine
1/2 cup of fine dry bread crumbs

Preheat your oven to 400 F. Wash, peel and dice the potatoes. Boil in lightly salted water until just done, but not mushy.

Drain potatoes and place in a 2 quart lightly greased casserole or baking dish.

In a medium saucepan, melt 6 tablespoons of butter and blend in 6 tablespoons of flour.
Gradually add the cream, stirring.

Heat to boiling, stirring constantly. Season with 1/2 teaspoon of salt and a bit of pepper.
Pour over the potatoes.

Top with grated cheese.

Melt the remaining 2 tablespoons of butter, stir in bread crumbs, mixing until coated.

Sprinkle with cheese melts and casserole is bubbly, about 20 to 30 minutes.