NANA’S SCALLOPED POTATOES (for four)
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups chicken broth
1-½ cups coarsely grated extra-sharp cheddar cheese
2 pounds boiling potatoes
1 cup fresh bread crumbs
1. Preheat oven to 350* and butter a 2 quart shallow baking dish.
2. In a heavy saucepan melt butter over moderately low heat and whisk in 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.
3. Peel potatoes and slice about 1/8 inch thick. In prepared baking dish make 5 layers each of potatoes and sauce, beginning with potatoes and ending with sauce. Scalloped potatoes may be prepared up to this point 2 hours ahead and kept covered.
4. Sprinkle fresh bread crumbs on top and bake, uncovered, in middle of oven 1 hour, or until scalloped potatoes are tender and top is golden brown.
from The Best of Gourmet, 1995