Ingredients
- 5 tablespoons butter
- 5 tablespoons flour
- 2 cups light cream
- 2/3 cup chicken stock
- 5 tablespoons grated Parmesan
- 1/2 teaspoon white pepper
- 2 lbs. potatoes, cooked, peeled and diced
- Pepper to taste
- 1/3 to 1/2 lb. Roquefort cheese, crumbled
- 4 tablespoons butter
- Paprika to taste
Instructions
In a saucepan, melt 5 tablespoons butter, add flour and cook the roux over low heat, stirring for 2 minutes. Remove the pan from the heat and stir in gradually the light cream scalded and chicken stock. Cook the sauce stirring until it is thick and smooth. Stir in parmesan cheese and white pepper. Fold in potatoes, pepper to taste. Place mixture in buttered casserole. Sprinkle with 1/3 to 1/2 lb. of crumbled Roquefort cheese and melted butter and paprika to taste. Bake in hot oven at 425 degrees for 15-20 minutes or until cheese bubbles.
