We altered the cheese sauce: From "At Home With The French Classics" by Richard Grausman, page 359 Sauce Mornay Cheese Sauce
Cheddar cheese grated 4 0z.
Mozzarella 4 oz.
16 oz. Sour Cream
2 ½ Tab butter
3 Tab all-purpose flour
1/8 tesp salt
1/8 tesp pepper
Pinch of nutmeg
½ a pinch of chipotle chili pepper
14 or 15 boiled red potatoes with skins
4 oz shredded mozzarella
Mix the chives, cheese and potatoes in a mixer.
Sprinkle on dried bacon bits. If you want. (We wanted real bacon.)
Boil Manicotti’s for 6 – 8 minutes
Grate extra cheese over top of them.
Bake in 350° for 25 - 30 minutes.