Au Gratin Potatoes

3 tablespoons butter
3 tablespoons flour
2 1/2 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
2 cups (about 10 ounces) Gruyère Cheese, shredded (or your favorite melting cheese)
3 pounds Russet Potatoes
1/4 - 1/2 cup Panko Bread Crumbs

Preheat your oven to 375°. 

Scrub your potatoes really well. You may peel the potatoes or leave them with the peel on. Slice them about 1/8 of an inch thick. Layer 1/3 of the potatoes in a greased 3-quart casserole dish.

In a saucepan, melt the butter, then add the flour and cook over medium heat for one minute. Slowly add the milk, whisking to ensure that it is smooth. Stir in the salt, pepper, and Worcestershire sauce.

Once the sauce has begun to thicken, remove from the heat and stir in a handful of the shredded cheese until it is melted. Repeat until all the cheese is in the sauce and melted. 

Pour 1/3 of the cheese sauce over the potatoes in the casserole dish. Layer another 1/3 of the potatoes and top with another 1/3 of the cheese sauce. Finish layering the rest of the potatoes topped with the rest of the cheese sauce. Sprinkle the Panko breadcrumbs over the top. 

Bake covered for 1 hour 30 minutes. Test with a knife to ensure the potatoes in the middle are soft and done.

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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