Au Gratin Potatoes

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   ["Procedure", "Using your Rosle peeler, peel the skins off of the potatoes. Next with your Rosle slicer, slice the potatoes into very thin pieces, about 1/8"" thick. Layer half of the potatoes in the Emile Henry Square Baker. Make sure to season each layer with salt and pepper. In a saucepan, melt the butter. Once the butter is melted, add the flour and whisk for about 1 minute. Add the milk and let it come to a boil. Once the milk is boiling, remove from the heat and add the grated cheese, whisk to melt the cheese. When the cheese is melted, pour half of the cheese mixture over the layered potatoes, top with grated parmesan and continue layering the rest of the potatoes. Add the rest of the melted cheese over the second layer and finish with parmesan. Cover with aluminum foil and place in a preheated 350F oven for one hour and 30 minutes. Remove the foil and continue to bake until the top is lightly browned and bubbly."]

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