• 6 medium size potatoes
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1 pint half and half
  • 1 cup concentrated chicken broth
  • 1 cup grated Cheddar cheese
  • Salt
  • White pepper
  • Dry bread crumbs
  • Parmesan cheese
  • Directions

    Peel potatoes and cook in boiling salted water just until tender. Drain and cool while making the sauce. Heat the butter in a small saucepan. Whisk in the flour. Lower the heat and cover. Let the mixture cook 2 to 3 minutes without browning. Whisk in the half and half and the chicken broth and continue whisking until smooth. Add the Chedder cheese and whisk until the cheese melts. Remove from the heat and season to taste with salt and white pepper. Butter a shallow oven-proof serving casserole. Slice the potatoes 1/3 inch thick and arrange them in the casserole. Pour over the sauce. (All this can be done in advance). Forty-five minutes before serving, place in a 350 degree oven. Five minutes before the end of cooking time, sprinkle with dry bread crumbs and a little Parmesan cheese.

    Serves 8

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