Ingredients
- 4 large baking potatoes, like russets
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- Pinch salt and pepper
- 1 cup fontal cheese, grated
Directions
Boil the potatoes until you can pierce them with a fork, cool and slice thinly. Melt the butter in a saucepan. Whisk flour into melted butter and cook over medium heat until it thickens. Whisk in the milk and stir constantly until the mixture coats the back of a spoon. Layer the 3 components ending with the grated cheese in a 9 by 9-inch pan. Bake for approximately 40 minutes in a preheated 375-degree F oven.
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By charleshrooneyjr
Friendship, Wis...
on April 10, 2012
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As it is written it is a little bland to me. So with that in mind I have not tried this recipe as written. However I added my own favorite herbs that I like and the taste came out to my satisfaction. As for the cheese I have noticed that a few people did not know what fontal cheese is. Fontal Cheese or Fontal Primaluna Cheese is a Gourmet Italian Cheese named after the Italian valley from which it comes, this is one of Italy's great cheeses. Semifirm yet creamy, fontina is a cow's-milk cheese with about 45 percent milk fat. It has a dark golden brown rind with a pale yellow interior dotted with tiny holes. The mild, nutty flavor, and the fact that it melts easily and smoothly, make fontina perfect for almost any use.
By joel.denlinger_...
Lancaster, PA
on August 02, 2011
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Glad i read the reveiws. If you follow the recipe exactly it will be bland. I used sour cream like suggested, but used flavored sour cream. The result was a very rich and creamy dish. Very easy and delicious recipe.
By jmdock_6743274
Salt Lake City, UT
on April 05, 2010
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These were like paste, very bland, sticky and just plain bad. So glad I served them to family instead of quests....saved myself a lot of embarassment!
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