Scalloped Sweet Potatoes

• 3 large sweet potatoes, peeled and halved crosswise
• 2 tablespoons butter
• 34 cup leek, thinly sliced (white and light green part only)
• 4 teaspoons flour
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 14 cups milk
• 12 cup fine fresh breadcrumb
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon butter, melted

1. In pot of boiling water, cover and cook potatoes to almost tender, 15 minutes.
2. Drain and cool.
3. Slice crosswise into 1/4 inch thick slices.
4. In large pan, melt butter over medium heat.
5. Add leek, cover and cook until tender, stirring occasionally about 4 to 7 minutes.
6. Stir in flour, salt and pepper.
7. Cook, stirring for one minute.
8. Slowly add milk and cook., stirring until evenly thickened, about 5 minutes.
9. Gently add potato slices to coat, 1 at a time and then place each in a 8-inch glass casserole dish in rows.
10. Spoon remaining sauce over top of slices.
11. Topping: Stir together bread crumbs, grated cheese and butter until crumbly.
12. Sprinkle over potato slices.
13. Bake at 425 degrees Fahrenheit until heated through, about 20 minutes.
14. Broil until golden, about 3 minutes.

sweet potatoes, butter, flour, salt, pepper, milk, fresh breadcrumb, parmesan cheese, butter

Taken from www.food.com/recipe/scalloped-sweet-potatoes-427031 (may not work)