Ingredients
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Amt.
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Measure
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Ingredient
| | | | 16 | ounce | Potatoes, obrien, frozen | 2 | tablespoons | unsalted butter, cold | 2 | tablespoons | all-purpose flour | 2 | cups fluid (yields 2 cups whipped) | heavy cream | 1 | cup | 2% milk or skim | 2 | cups, shredded | shredded cheddar cheese |
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Steps
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Sequence
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Step
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| 1 | Create a roux with the butter and flour, add 2 cups heavy cream and bring to a boil while whisking. Add Knorr Low Sodium Chicken Stock Cup and whisk until incorporated. Add Milk. Remove from heat and add shredded cheddar and potatoes. Place in a 8 x 13 pan and bake at 350 for 45 minutes. Optional - top with cornflake crumbs. |
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