YIELD: 24 servings 6 lbs. russet potatoes, washed and cut into 1/8-in. slices 5 cups lowfat milk 41/2 cups vegetable or light chicken stock 8 ozs. onion, chopped 1/2 cup cornstarch 6 ozs. stilton or other bleu cheese 3 ozs. neufchatel or lowfat cream cheese as needed salt and white pepper as needed cayenne pepper In a large pot of boiling water, boil potatoes about 1 minute or until translucent and slightly flexible; drain. In a saucepan, bring 41/2 cups of milk, stock and onion to a ...

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