Recipe: New Potatoes and Peas in Cheddar Sauce

NEW POTATOES AND PEAS IN CHEDDAR SAUCE

2 lb new potatoes, cut in 1-inch chunks
3 cups chicken broth
2 tbsp butter
2 tbsp flour
2 tsp dry mustard
1/8 tsp ground red hot pepper
1 tsp salt
1 cup milk
2 cups peas, frozen, thawed (or cooked fresh)
4 oz cheddar cheese, shredded

Bring the potatoes and broth to a boil in a 3-quart saucepan. Cover, reduce the heat to low, and simmer 15 to 20 minutes, until the potatoes are tender, but still firm. Drain, and reserve 1 cup of broth for the sauce.

Make the sauce, by melting the butter in the same saucepan. Add the flour, dry mustard, red pepper and salt, and whisk over low heat until smooth and frothy. Let the mixture bubble for about 3 minutes, stirring often to prevent browning. Gradually whisk in the cup of broth and the milk. Increase the heat to moderate and whisk the mixture for 2 to 3 minutes until the sauce thickens.

Add the peas to the sauce and bring to simmer, stirring gently. Add the potatoes and stir gently to coat. Reduce the heat to moderate-low. Cover and heat 5 minutes, stirring once or twice.

Remove from the heat, and stir in the cheese. Serve at once .

From the Ford County Fair of Dodge City, KS

Servings: 8
Source: The County Fair Cookbook by Lyn Stallworth and Rod Kennedy