Shelly's Recipe

WHITE CHEDDAR-POTATO GRATIN

Category: Au Gratin and Scalloped

2 lbs baking potato, peeled and cut into 1/4 inch thick slices (about 5 cups)
1 garlic clove, minced
1 (1 oz) slice rye bread
1 tbsp butter, melted
1/4 cup flour
2 cups milk
1 cup shredded white cheddar cheese
3/4 tsp salt
1/8 tsp ground red pepper
Cooking spray

Place potato and garlic in a saucepan, and cover with water. Bring to a boil, and cook 8 minutes or just until tender. Drain.

While the potatoes are cooking, place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine the breadcrumbs and butter, and set aside.

Preheat oven to 350. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, salt, and pepper, and stir until melted.

Arrange potato and garlic in an 11x7 inch baking dish coated with cooking spray. Pour cheese sauce over potatoes. Sprinkle with breadcrumb mixture. Bake at 350 for 35 minutes or until bubbly. Let stand 10 minutes.