From the kitchen of Andrea Andros.  This was
featured in the first family cookbook.
8 slices bacon
3 medium onions, chopped
3 c chicken stock
3 c water
3 lbs potatoes, peeled, cut into 1/2 inch cubes
1/4 c flour
1/2 lb (or more) grated cheddar cheese
1 Tbsp of Sherry or Madeira
1 tsp Worcestershire
chopped parsley, salt & pepper

Cook bacon until crispy, crumble & set aside.
Pour off most of bacon grease.
Sauté onion in remaining bacon fat until soft and
translucent (about 6 minutes).

Add broth and 3 c of water to pan.
Bring to a boil, lower heat to a simmer.
Add potatoes & cook until tender.

In a small bowl, combine flour with some water to
make a smooth, liquid paste.
Whisk into potato mixture to thicken.
Cook about 5 minutes.

In food processor or in a blender, in batches,
process cheddar with about 4 c of the potatoes and
broth.  Process until smooth.

Return to pan.
Add sherry, Worcestershire & bacon.
Season with salt & pepper.
Garnish with chopped parsley.
Scalloped
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Scalloped Potatoes
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