Potatoes Braised In Wine

• 4 lbs potatoes, peeled
• 2 1/2 cups white wine
• 2 1/2 cups vegetable stock
• 4 tbsp butter or margarine
• 4 tbsp all purpose flour
• Pinch None nutmeg, to season
• 7 oz Gouda, coarsely grated

1. Preheat oven to 400u0b0F. Put potatoes in a saucepan with the wine and stock, cover and simmer for 20 mins. Melt the butter in a small saucepan, and add flour to make a roux, stirring constantly to thicken smoothly.
2. Drain potatoes, keeping the water they cooked in. Gradually pour 3 cups of the cooking water into the roux, stirring constantly. Bring to a boil and simmer for 5 mins. Season with salt, pepper and nutmeg. Add half of the cheese and stir until it has melted into the sauce.
3. Transfer potatoes to a greased baking dish, pour cheese sauce over top, and sprinkle with remaining cheese. Bake for 30 mins.

potatoes, white wine, vegetable stock, butter, flour, nutmeg, gouda

Taken from recipes-plus.com/api/v2.0/recipes/16048 (may not work)