Scalloped Potatoes

You will need a baking dish, 9 X 15 for a family, smaller for 2 people. This is a great dish reheated so I always opt for bigger or as much potatoes as I have. Tonight I have 3 medium potatoes at about 3/4 pound each. They are Russet Potatoes with a very lite skin so I will be using the whole potato. Slice them thin and dump them into your baking dish. I am using a 9 inch round pyrex. Next make a rue. Whisk together 2 tablespoons butter melted and 2 tablespoons flour. Add 2 cups milk, cream or 1/2 and 1/2, when heated (whisk, whisk) to 160 degrees this should have a nice smooth consistency. Grate about 1/4 pound cheese. Cheddar, Swiss, Gruyere or any of the Harder Italian Cheeses. My rule of thumb is that a full favored cheese will give you the best results. For example Aged Cheddar is better than Mild Cheddar. Stir the cheese into rue with 1/4 tsp salt and pepper. When incorporated mix with the potatoes. Cover with Bread Crumbs or crushed Potatoes Chips. Pop it into your preheated oven (350 Degrees) for about 1 Hour or so. Covered for 30 minutes then uncover. Test for doneness: Browning but not burnt, Temperature will about 200 degrees and a Fork will easily pass thru the potatoes. Let rest a bit and dig in!