New Potatoes And Peas In Cheddar Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a great recipe that is sure to please every cheese lover. I often omit the peas. Is delicious with them or without them. Ingredients:
12 small red-skinned new potatoes, scrubbed and cut in 1 inch pieces |
3 cups chicken broth |
2 tbsps. butter |
2 tbsp. all-purpose flour |
3 tsps. dry mustard |
1/8 tsp. ground red pepper |
1 tsp. salt |
1 cup milk |
2 cups frozen peas |
1 cup shredded cheddar cheese |
Directions:
1. Bring potatoes and chicken broth to a boil in a 3-qt. saucepan. Cover, reduce heat and simmer 15 to 20 minutes until firm-tender. Drain, reserving 1 cup broth for the sauce.
2. Melt butter in same saucepan. Add flour, dry mustard, red pepper and salt, whisk over low heat until smooth and frothy.
3. Let mixture bubble about 3 minutes, stirring often to prevent browning.
4. Gradually whisk in the reserved 1 cup of broth and the milk. Increase heat to medium and whisk 2 to 3 minutes, until simmering and thickened.
5. Add frozen peas to sauce and bring to a simmer, stirring often.
6. Add potatoes and stir to gently coat. Reduce heat to medium-low. Cover and heat 5 minutes, stirring until heated thoroughly.
7. Remove from heat. Stir in cheese.
8. Serve
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