Potatoes Au Gratin

A gratin can be made with a variety of vegetables
though it is often thought of as a potato dish.
What makes it a "gratin" is that it's a layered
dish topped with cheese and or bread crumbs.

Ingredients:
6 medium potatoes, peeled and sliced thinly
1 teaspoon salt
1/4 cup butter, divided
2 tablespoons flour
1 cup milk or half-and-half
8 ounces sharp cheddar cheese, grated
Salt and pepper to taste
1/2 cup fresh bread crumbs

Directions:
Place sliced potatoes and 1 teaspoon of salt
in a cooking pot with enough water to cover.
Bring to a boil. Reduce heat to medium and
simmer until just tender. Drain, saving the liquid.
Melt 2 tablespoons of the butter
in a saucepan over medium heat.
Add the flour and stir to blend.
Continue cooking, stirring constantly,
until flour turns golden brown.
Add 1 cup of the reserved potato liquid
and whisk until smooth. Continue stirring
until the mixture boils and starts to thicken.
Whisk in the half-and-half and continue cooking
and stirring until mixture starts to bubble.
Reduce heat to low; stir in the cheese
a little at a time, letting each addition
melt before adding the next.
Add salt and pepper to taste.
Pour the sauce over the potatoes
and stir gently to distribute evenly.
Pour into a greased casserole dish.
Melt the remaining butter in a small skillet.
Add the bread crumbs and toss
until bread crumbs absorb the butter.
Cook over medium heat, stirring constantly,
until the bread crumbs are golden brown.
Sprinkle over the potatoes.
Bake at 350 degrees F. for 30 to 40 minutes.
Serve warm.