YIELD: 24 portions 6 lbs. Russet potatoes, washed and cut into ⅛-inch slices5 cups low fat milk4½ cups vegetable or light chicken stock8 oz. onion, chopped½ cup cornstarch6 oz. stilton or other blue cheese3 oz. Neufchatel or low-fat cream cheese salt and pepper as needed cayenne pepper as needed 1. In large pot of boiling water, boil potatoes about 1 minute or until translucent and slightly flexible; drain. In saucepan, bring 4½ cups of the milk, the stock and onion to a simmer. In small ...

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