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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a fabulous recipe from Adams Mountain Cafe in Manitou Springs Colorado. I found this online and just had to copy it down so I could make it later. Ingredients:
1 tablespoon carrot, minced |
1 tablespoon onion, minced |
1 tablespoon celery, minced |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1/4 cup dry sherry |
1 teaspoon sugar |
1 pinch ground nutmeg |
2 cups half-and-half |
1 teaspoon salt |
1/4 teaspoon white pepper |
24 medium red potatoes, boiled |
12 ounces sliced white cheddar cheese |
Directions:
1. Preheat oven to 400 degrees.
2. Sweat carrot, onion and celery in butter. (Sweat vegetables by cooking in a covered pan over low heat until soft but not browned.).
3. Stir in flour; cook 2 minutes. Add sherry, sugar, nutmeg, half-and-half, salt and pepper; simmer 10 minutes, or until raw-flour taste is gone.
4. Slice potatoes and layer in a 9-by-9-inch pan. Pour sherry cream sauce over potatoes. Top with sliced cheese. Bake 20 minutes, or until bubbly and cheese is melted.
5. *Clarified butter is best, but you may substitute 1 tablespoon vegetable oil plus 1 tablespoon melted butter. To clarify: melt unsalted butter slowly to evaporate most of the water and separate milk solids (which sink to the bottom of pan). Skim foam from top, and pour off clear (clarified butter) leaving milk solids in pan.
6. Source: Adam's Mountain Caf.
7. Nutrition data, per square: Calories 611 (21 percent from fat); fat 14.5 g (sat 8.6 g, mono 5.2 g, poly .3 g); protein 25 g; carbohydrates 95 g; fiber 7.6 g; cholesterol 41 mg; sodium 781 mg; calcium 543 mg.
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