Preparation:
1. Boil the potatoes in salted water until they are cooked firm, about 20 2. Cook the rice in 1 cup of water with 1 ml of salt. Cook until soft,
abo 3. Make 750 ml of medium white sauce: heat the milk in a saucepan; in anot 4. Into the white sauce, stir 200 g of grated cheddar and the cooked rice.
5. Mix the sauce with the cold potatoes, then pour into a buttered baking 6. Let it cool, and put it in the refrigerator. Wait at least a day. Then Author's Notes: This recipe has been in my family for 100 years. The family legend was My grandmother always peeled the potatoes when she made this recip |
