Ingredients for Those Potatoes
- 5 tablespoons (70g) butter
- 1/4 cup (30g) all-purpose flour
- Light Cream
- Chicken Broth
- 1/2 cup (50g) grated Parmesan cheese
- 1 teaspoon salt (plus more to taste)
- White Pepper
- 2 pounds (900g) cooked potatoes, cut into bite-sized pieces
- Roquefort Cheese
- 1/4 teaspoon paprika
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How to Make Those Potatoes
- Preheat oven to 450°F (232°C).
- Melt 5 tablespoons (70g) of butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup (30g) all-purpose flour and cook for 2 minutes, stirring constantly, until a roux forms.
- Remove from heat and gradually whisk in 1 cup (240ml) heavy cream (or half-and-half) and 1/2 cup (120ml) chicken broth. Stir until smooth.
- Return to low heat and cook, stirring frequently, until the sauce thickens, about 3-5 minutes.
- Stir in 1/2 cup (50g) grated Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gently fold in 2 pounds (900g) cooked potatoes, cut into bite-sized pieces.
- Season with additional salt and pepper to taste.
- Pour the potato mixture into a greased 9x13 inch casserole dish.
- In a small bowl, combine 2 ounces (57g) crumbled Roquefort cheese, 1 tablespoon (14g) melted butter, and 1/4 teaspoon paprika.
- Sprinkle the Roquefort mixture evenly over the top of the casserole.
- Bake for 12-14 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
8g
Fat
129g
Carbs
17g
