Scalloped Potatoes

1. 1

   Preheat oven to 350F.

2. 2

   and butter a 2-quart shallow baking dish.

3. 3

   In a heavy saucepan melt butter over moderately low heat and whisk in flour.

4. 4

   Cook roux, whisking, 3 minutes and add broth in a stream, whisking.

5. 5

   Bring sauce to a boil, whisking, and simmer, whisking, until thickened, about 2 minutes.

6. 6

   Remove pan from heat and whisk in cheese and salt and pepper to taste, whisking until cheese is melted.

7. 7

   Peel potatoes and slice about 1/8 inch thick.

8. 8

   In prepared baking dish make 5 layers each of potatoes and sauce, beginning with potatoes and ending with sauce.

9. 9

   Scalloped potatoes may be prepared up to this point 2 hours ahead and kept covered.

10. 10

    Sprinkle bread crumbs on top and bake, uncovered, in oven 1 hour, or until potatoes are tender and top is golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.