Rissole Potatoes with Mornay Sauce Recipe

From Dorothy McNett's Recipe Book.

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Rissole Potatoes with Mornay Sauce

From Dorothy McNett's recipes at www.dorothymcnett.com.

1 1/2 pounds small red potatoes
3 tablespoons unsalted butter
1/2 teaspoon sea salt

1/4 cup butter or olive oil
1/4 cup all purpose unbleached flour
1/4 teaspoon fine sea salt
freshly ground white pepper
pinch of nutmeg
2 cups milk or half and half
1/2 cup grated Gruyere cheese

Scrub and cook the potatoes until just tender but do not overcook. I recommend placing them in a glass or ceramic batter bowl and cover with a lid. Cook in microwave 3-4 minutes, perhaps more, or until nearly tender when pierced with a fork. In heavy bottomed saute pan with a lid, heat the 3 T. butter. Add potatoes, cover, and cook on medium heat 6-8 minutes, swirling the pan often. Remove lid, and cook over medium high heat for another 8-10 minutes until golden brown on all sides. Sprinkle with the 1/2 teaspoon salt. Place in a beautiful bowl.
For the sauce, in batter bowl combine butter or oil, flour, salt, pepper and nutmeg. Cook in microwave 30 seconds. Whisk in milk. Cook 2 minutes, whisk well, cook another 2 minutes and whisk well. It should be thickened and smooth. If not, cook another 1-2 minutes. Add the cheese and whisk to melt. Serve with the potatoes, either poured over like a gravy or place the sauce in gravy boats and allow diners to drizzle their desired amounts over potatoes.

Recipe created 2013-10-31.

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