Ingredients

Serves 4 to 6

　　3 tablespoons unsalted butter

　　1/4 cup all-purpose flour

　　2 cups chicken broth

　　1 1/2 cups coarsely grated extra-sharp Cheddar cheese

　　2 pounds boiling potatoes

　　1/2 cup fresh bread crumbs

　　

Step 1

Preheat oven to 350°F. and butter a 2-quart shallow baking dish.

　　

Step 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.

　　

Step 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.

　　

Step 4

Sprinkle bread crumbs on top and bake, uncovered, in oven 1 hour, or until potatoes are tender and top is golden.