"Life is the flower
for which love is the honey."
- Victor Hugo
Recipe courtesy of
Mary Oberosler
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Cheese Sauce:
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| Prep: Dice the potatoes, onions and bacon and set asside in individual bowls. If you need to wait longer than 15 minutes to assemble, submerge the potatoes in water, so they don't discolor. Cheese Sauce: Melt the cubes of butter in a large heavy sauce pan under medium heat. Add the flour, stirring lumps out with a fork. Whisk constantly as the flour cooks in the butter, for a minute or so. Slowly add the 3 cups of hot water, while still whisking the sauce to prevent lumps. After the water has successfully been introduced to the butter mixture, you can slow down on the whisking, but continually stir with a slotted spoon. As the mixture thickens, add whatever amount of milk that helps to achieve the desired thickness you want. Drop in large chunks of Velveeta cheese, and stir constantly until melted. Assemble: In a large 9 x 13" [or larger] cake pan place a generous single layer of the diced bacon. Sprinkle in 1/2 of the diced potatoes. Add some salt and pepper. Then evenly sprinkle in the diced onion, the remainder of the diced potatoes, and some more salt and pepper. Top with another generous single layer of the diced bacon. Slowly pour the cheese sauce over the potatoes, letting it slowing soak in. Don't overfill with sauce - leave a little room at the top of the pan, because the sauce will bubble up as it cooks and may spill over. Place pan into a pre-heated oven and cook for approximately 1-1/2 hours, or until done. Test the center of the potatoes with a sharp knife to make sure they're tender before removing from oven. Potatoes should sit for 10 to 15 minutes before serving. Oven Temp: 350º Bake Time: 1.5 hr (approx.) Amount: Serves 12 to 16 |