 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | tablespoon | Margarine, Earth Balance, non hydrogenated | 1/3 | tablespoon | all-purpose flour | 1/3 | medium (2-1/4" to 3-1/4" dia.) | potatoes cooked & sliced | 1/4 | dash | white pepper | 1/2 | teaspoon | Margarine, Earth Balance, non hydrogenated | 1/4 | rings | Onion, chopped | 1/4 | cup | skim milk | 1/4 | teaspoon | all-purpose flour | 1/8 | teaspoon | Paprika | 1/4 | ounce | cheese, swiss |
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Steps
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Sequence
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Step
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| | 1 | Prepare Cream Sauce Base according to recipe. | | 2 | Combine potato slices, water, salt and pepper. Bring to a boil. Simmer for 15 to 20 minutes or until just done. Do not overcook. Drain well. | | 3 | Saute onion in margarine until onion is tender and translucent. | | 4 | Add cream sauce base to milk. Cook, stirring constantly, until sauce thickens and flour taste disappears. | | 5 | Add cheese. Stir to melt cheese. Add potatoes and onions and paprika. Stir gently to evenly coat. Place in half steamtable pan. | | 6 | Bake in a 350 degree F. standard (325 degree F. convection) oven for 30 to 45 minutes or until bubbling. CCP-- Minimum internal temperature should be 140 degrees F. or above. CCP-- Hold hot (140 degrees F. or above) for service. |
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