Darling's Au Gratin Potatoes

By amaliana

Lois A. Comeau was a third-generation restaurateur and granddaughter of Eileen Darling, who shared the recipe for Darling's Restaurant's Au Gratin Potatoes. The restaurant operated in Seekonk starting in 1969 and was a local favorite for some 40 years.
Gail Chiampa
The Providence Journal

Ingredients

• 5 pounds potatoes
• 1 1/2 quarts milk
• 1/2 ounce white pepper
• 1/2 pound diced American cheese
• 1 ounce salt
• 1 cup Parmesan cheese, grated
• 1/2 sleeve Ritz Crackers

Preparation

Step 1

Peel and dice potatoes. Put them in a pan with cold water, bring to a boil, then reduce heat, cover and simmer until al dente, about a half-hour.
While potatoes are cooking, heat milk, salt, pepper and Parmesan in a saucepan. Bring to a simmer and add American cheese. When the cheese has melted, add roux a very little at a time( no more than 1/4 cup) until the sauce thickens.(For the roux: use equal parts butter and flour. Melt butter and mix in flour until smooth.)
Drain cooked potatoes and put them in a casserole dish. Pour the cheese sauce over them, making sure all the potatoes are covered . Crumble crackers on top. Bake covered for 40 to 50 minutes at 350 degrees.