- 2 pounds [900 g] any pasteurized cheese, into small dices
- 8 cups [2 L] milk
- 4 ounces [113 g] chopped onions
- 4 ounces [113 g] butter roux
- Salt, to taste
- 9 pounds [4 kg] boiled cooled potatoes
- 1 ounce [28 g] breadcrumbs
Butter Roux
- 2 pounds [900 g] butter
- 2 pounds [900 g] flour
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- Into the top part of a double-boiler, cook together cheese dices, milk and chopped onions until the cheese is completely melted, for approximately 15 minutes.
- Heat cooled butter roux into a heavy bottom casserole before stirring in cheese mixture, a little at a time.
- Cook stirring for approximately 15 minutes, until thick.
- Remove from heat then salt mixture.
- Preheat oven to 350°F [180°C].
- Dice potatoes into 1/2-inch [1.3-cm] dices.
- Layer potato dices into two lightly greased baking pans, alternating with cheese sauce.
- Sprinkle all over with breadcrumbs.
- Transfer into moderate preheated oven for approximately1 1/2 hours, until really hot.
Butter Roux
- Melt butter into a clean casserole over low heat.
- Sift then add flour, mixing well using a wooden spoon, to melted butter.
- Cook on back burner, over low heat for at least 40 minutes stirring often.
- Take away from heat.
- Leave to cool stirring often to avoid separation.
- Transfer into a container, leave to cool completely.
- Keep refrigerated, covered.
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