Famous Restaurant Recipes

Ingredients:

• 4 large baking potatoes
• 3 cups Bechamel sauce (recipe below)
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 3/4 cup grated Mozzarella cheese
• 1/4 cup grated Colby cheese

Bake potatoes in the oven at 400 degrees until completely cooked. Cool for 30 minutes at room temperature, then slice into 1/2″ thick rounds. Mix together the Bechamel sauce, salt and white pepper. Add remaining ingredients.
Fold in potatoes. Place mixture in covered baking dish in a 300F oven for 1hour, or until potatoes are hot all the way through. Remove the cover and allow potatoes to brown.

Bechamel Sauce:

• 1 quart half & half
• 2 ounces of flour
• 2 ounces clarified butter
• salt and pepper to taste

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 doesn’t color. Gradually add the half & half, stirring out the lumps as it thickens. After the entire amount of half & half has been added, cook for 45 minutes over a low flame, stirring occasionally to keep the mixture from sticking to the saucepan. Season to taste with salt and pepper.

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