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Easter Menu - New Potatoes with Parmesan Cheese Sauce

 

Honey-Glazed Ham
Asparagus Vinaigrette
New Potatoes with Parmesan Cheese Sauce
Cornbread-Apricot Stuffing
Five-Layer Pistachio Dessert

Servings: 6

18 small new potatoes, unpeeled
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon seasoned salt
1/8 teaspoon ground nutmeg
1/3 cup freshly grated Parmesan cheese

Cover potatoes with water in a large saucepan, bring to a boil, cover, lower heat and simmer until tender, about 8-12 minutes. Drain, keep warm.

In medium saucepan over medium-high heat, melt butter and whisk in flour. Whisk in milk, stirring constantly until thickened. Season sauce with salt and nutmeg. Stir in cheese. Pour sauce over potatoes and stir to coat.

Easter 2008