Daily Recipe 02/05/03 : Potato and Cheese Casserole
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Potato and Cheese Casserole recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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Chef's Daily Recipe for 02/05/03 : Potato and Cheese Casserole
"Potato and Cheese Casserole" 
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5 medium baking potatoes
3 quarts boiling salted water
1/2 cup plus 1 tablespoon sweet butter
1 tablespoon plus 1 teaspoon olive oil
1/4 cup flour
1/3 cup milk
1 cup (about 1/2 pound) cubed Fontina cheese
4 eggs, beaten
1/2 teaspoon salt
1/4 cup unflavored breadcrumbs
1/4 cup freshly grated Parmesan cheese

Cook potatoes in 3 quarts boiling salted water for about 50 minutes, or until tender.  Drain, peel, and mash coarsely with fork. Heat 1/2 cup butter and 1 tablespoon olive oil in a saucepan. Make a paste of the flour and milk and add it with the cheese to the pan. Cook, over moderate heat, stirring constantly until the cheese is completely melted. Add the mashed potatoes, beaten eggs, and salt.  Mix thoroughly and taste for seasoning.  Preheat oven to 350 degrees. Grease casserole with remaining 1 teaspoon olive oil and dust with 2 tablespoons breadcrumbs. Place potato cheese mixture in casserole, even surface with the rounded part of a spoon, and dust with Parmesan cheese and remaining 2 tablespoons breadcrumbs. Dot surface with remaining 1 tablespoon butter. Place casserole in preheated oven for 30 minutes, or until top is golden.
Potato and Cheese casserole serves 6.
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