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Delmonico Potatoes

14 medium potatoes
1/3 cup rice
6 tablespoons butter
6 tablespoons flour
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper
2 lb cheddar cheese, sharp

Boil the potatoes in salted water until they are cooked firm, about
20 or 30 minutes. Let them cool, then dice them into 1/2-inch cubes.

Cook the rice in 1 cup of water with 1/4 t of salt. Cook until
soft, about 20 minutes. Drain.

Make 3 cups of medium white sauce: heat the milk in a saucepan;
in another saucepan, melt butter and brown flour in it. When flour
is brown, dump hot milk all at once into flour/butter mixture.
Add salt and pepper, simmer for 10 minutes or more, stirring
frequently. Into the white sauce, stir 1/2 pound of grated cheddar
and the rice. Mix well.

Mix the sauce with the cold potatoes, then pour into a buttered
baking dish. Sprinkle generously with 1 1/2 pounds of cheddar.
Bake 1 hour at 325 F.

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