Ingredients Jump to Instructions ↓

  1. 4 Baking potatoes (large)

  2. 3 cups 711ml Bechamel Sauce - (see below)

  3. 1 teaspoon 5ml Salt

  4. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper

  5. 3/4 cup 109g / 3.8oz Grated mozzarella cheese

  6. 1/4 cup 36g / 1 1/3oz Grated Colby cheese

  7. Bechamel Sauce

  8. 1 Half-and-half

  9. 2 oz 56g Flour

  10. 2 oz 56g Clarified butter

  11. Salt - to taste

  12. Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. Bake potatoes in preheated oven at 400 degrees until completely cooked. Cool for 30 minutes at room temperature, then slice into half-inch thick rounds.

  2. Mix together the Bechamel Sauce, salt and white pepper. Add remaining ingredients. Fold in potatoes. Place mixture in covered baking dish, in an oven, at 300 degrees for one hour or until potatoes are hot all the way through. Remove the cover and allow potatoes to brown.

  3. For the Bechamel Sauce: In a saucepan, combine the flour and butter. Cook over a low flame for about 15 minutes until the mixture begins to bubble. Stir frequently so the roux does not color. Gradually add the half-and-half, stirring out the lumps as it thickens. After the entire amount of half-and-half has been added, cook for 45 minutes over a low flame, stirring occasionally to keep the mixture from sticking to the pan. Season to taste. Cool in an ice bath.

  4. This recipe yields 4 servings.


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