Scalloped Potato (Gourmet)

By LDenvir

Ingredients

• 3 T unsalted butter
• ¼ C all-purpose flour
• 2 C chicken broth
• 1 ½ C coarsely grated extra-sharp cheddar cheese
• 2 lbs boiling potatoes
• ½ C fresh bread crumbs

Preparation

Step 1

Preheat oven to 375 and butter a 2 qt casserole. Peel potatoes and slice about ¼ in thick. In a
heavy saucepan melt butter over moderately low heat and whisk in the flour. Cook roux,
whisking, 3 minutes and add broth in a stream, whisking. Bring sauce to a boil, whisking and
simmer, whisking, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese
and salt and pepper to taste, whisking until cheese is melted. In casserole, make 5 layers each
of potatoes and sauce – start with potatoes and end with sauce. May be made up to 2 hours in
advance. Sprinkle bead crumbs on top and bake, uncovered, in oven for 1 hour or until golden.
Serves 4 to 6.