NEW POTATOES AND PEAS IN CHEDDAR SAUCE

By curly

Ingredients

• 12 small to medium-sized red-skinned new potatoes (about 2 pounds) scrubbed and cut into 1-inch pieces (7 cups)
• 3 cups chicken broth
• CHEDDAR CHEESE SAUCE
• 2 Tbsps butter
• 2 Tbsps all-purpose flour
• 2 tsps dry mustard
• 1/8 tsp ground red pepper
• 1 tsp salt
• 1 cup milk
• 2 cups frozen petite green peas
• 1 cup shredded Cheddar cheese (4 ounces)

Preparation

Step 1

Bring potatoes and chicken broth to a boil in a 3-quart saucepan. Cover, reduce heat and simmer 15 to 20 minutes until firm-tender. Drain, reserving 1 cup broth for the sauce.

Cheese sauce: Melt butter in the same saucepan. Add flour, dry mustard, red pepper and salt, and whisk over low heat until smooth and frothy. Let mixture bubble about 3 minutes, stirring often to prevent browning. Gradually whisk in the reserved 1 cup broth and the milk. Increase heat to medium and whisk 2 to 3 minutes until simmering and thickened.

To assemble: Add frozen peas to sauce and bring to a simmer, stirring often. Add potatoes and stir gently to coat. Reduce heat to medium-low. Cover and heat 5 minutes, stirring once or twice, or until heated through. Remove from heat and stir in cheese.