Publisher Photo
MAKES:
6 servings
TOTAL TIME:
Prep: 55 min. Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 55 min. Bake: 10 min.

Ingredients

  • 8 to 10 medium russet potatoes, peeled and cubed
  • 1/4 to 1/2 cup milk
  • 3 tablespoons butter or margarine
  • 1/2 teaspoon salt
  • CHEESE SAUCE:
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 3/4 cup milk
  • 1-1/2 cups cubed process American cheese
  • Salt and pepper to taste

Directions

Place potatoes in a large saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well; mash with milk. Add butter and salt; beat until fluffy. Mound potato mixture about 4 in. high on a 9-in. broiler-proof pan; set aside.
In a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese, salt and pepper; stir until the cheese is melted.
With a large spoon, form a well 3 to 3-1/2 in. deep and 2-in. wide in the potato mixture. Pour cheese sauce into the well and drizzle down the sides. Broil 4 to 6 in. from the heat for 10 minutes or until the cheese sauce is browned and bubbling. Yield: 6 servings.
Originally published as Potato Volcano in Country Woman January/February 1999, p38

Nutritional Facts

1 each: 355 calories, 16g fat (10g saturated fat), 44mg cholesterol, 635mg sodium, 43g carbohydrate (7g sugars, 3g fiber), 11g protein.

  • 8 to 10 medium russet potatoes, peeled and cubed
  • 1/4 to 1/2 cup milk
  • 3 tablespoons butter or margarine
  • 1/2 teaspoon salt
  • CHEESE SAUCE:
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 3/4 cup milk
  • 1-1/2 cups cubed process American cheese
  • Salt and pepper to taste
  1. Place potatoes in a large saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well; mash with milk. Add butter and salt; beat until fluffy. Mound potato mixture about 4 in. high on a 9-in. broiler-proof pan; set aside.
  2. In a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese, salt and pepper; stir until the cheese is melted.
  3. With a large spoon, form a well 3 to 3-1/2 in. deep and 2-in. wide in the potato mixture. Pour cheese sauce into the well and drizzle down the sides. Broil 4 to 6 in. from the heat for 10 minutes or until the cheese sauce is browned and bubbling. Yield: 6 servings.
Originally published as Potato Volcano in Country Woman January/February 1999, p38

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