2 pounds baking potato, peeled and cut into 1/4-inch-thick slices (about 5 cups)
1 garlic clove, minced
1 (1-ounce) slice rye bread
1 tablespoon butter or stick margarine, melted
1/4 cup all-purpose flour
2 cups 1% low-fat milk
1 cup (4 ounces) shredded white cheddar cheese
3/4 teaspoon salt
1/8 teaspoon ground red pepper
How to Make It
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 11 x 7-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.
Because this is basically potatoes in a white sauce with cheese, I did quite a bit of tweaking. I added sauteed white onion, garlic, red and yellow bell peppers, and a good sprinkle of crushed red pepper. I also added a bit of yellow cheddar for color and used Yukon gold potatoes. And I subbed white wine fr 1/4 cup of the milk. After that, it was delicious! The black bread on the white cheese makes it look like a chocolate desert--which is also amusing.
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