Recipe of the Month

By Dorothy Zehnder

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Ingredients and Instructions:

8 cups peeled cubed potatoes (1 lb. 2 oz.)
¼ cup butter or margarine
2 tablespoons all-purpose flour, level
¾ teaspoon salt
⅛ teaspoon pepper
2 cups milk        
1 lb. processed American cheese, cubed
Minced fresh parsley 

In a large saucepan, cook potatoes in boiling water till done, approximately 7 to 12 minutes.  Drain and place in a greased 2½-quart baking dish.  In a saucepan, melt butter.  Add the flour, salt and pepper; stir to form a smooth paste.  Gradually add milk, stirring constantly.  Bring to a boil; boil and stir for 1 minute.  Add cheese; stir just until melted.  Pour over potatoes and mix in gently.

Cover and bake in preheated 350º oven for 45-50 minutes or until bubbly.  Sprinkle with parsley.

Yield:  12 servings

***Note from Dorothy’s note – This is a very good potato side dish that is perfect for any entrée.  Please note that if you are using raw potatoes (peeled and cubed), bake in oven about 1½ hours.







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