Instructions: Restaurant, celebrated its 80th ann. in 97.

Melt butter and whisk in flour until smooth and the consistency of light roux*; do not brown. Set aside.

Bring water, milk and bouillon granules to a boil in med. saucepan; whisk in grated cheese. When incorporated, whisk in roux. Combine sauce and potatoes in large (3-qt.) baking dish. Sprinkle more cheese on top as desired and bake at 350 until cheese melts and dish is bubbly.

Makes 8
servings.

*roux - a cooked mixture of flour & fat used as a thickening agent in a soup or a sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.