- 2 pounds [1 kg] pasteurized cheese
- 2 quarts / 8 cups [2 L] milk
- 4 ounces [113 g] onions, chopped
- 4 ounces [125 ml] butter roux
- Salt
- 9 pounds [4 kg] cooked potatoes
- 1 ounce [28 g] breadcrumbs
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- In a double-boiler, put the cheese, cut into small pieces, the milk and the onions; cook until the cheese is completely melted, about 15 minutes.
- Heat the roux in a heavy bottom casserole; add the cheese mixture, a little at a time.
- When the sauce is thick, after about 15 minutes, remove from heat.
- Add salt to taste.
- Dice the potatoes [1/2-inch / 2.5 cm dices] and arrange in two lightly greased pans, alternating with the cheese sauce.
- Sprinkle breadcrumbs on top.
- Cook in a moderate, [350°F / 180°C] oven for about 1 1/2 hours, until the potatoes are hot.
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