14 medium potatoes
1/3 cup rice, white
6 tablespoon butter
6 tablespoon flour
3 cup 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 teaspoon 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.