Potatoes Au Gratin

• 2 lb. white potatoes, peeled and thinly sliced
• 1 (13 3/4 oz.) chicken broth
• 3 Tbsp. olive oil
• 3 Tbsp. all-purpose flour
• 1 1/2 c. milk
• 1 c. shredded sharp cheese
• 2 green onions, chopped
• 1/2 tsp. salt
• 1/8 tsp. pepper
• crumb topping
• 3 Tbsp. plain bread crumbs
• 1 to 2 Tbsp. olive oil

1. Place potatoes, broth and water (if needed) to cover potatoes in pot.
2. Bring to boiling.
3. Lower the heat and simmer 5 minutes. Drain.
4. Save broth for soup.
5. Transfer potatoes to bowl.
6. Heat olive oil in saucepan over low heat.
7. Whisk in flour.
8. Heat 1 minute.
9. Add milk, stirring to thicken.
10. Remove from heat.
11. Stir in cheese, onion, salt and pepper.
12. Add to potatoes.
13. Stir gently. Pour in casserole dish.
14. Bake 45 minutes at 350u0b0 or until potatoes are tender.
15. After 30 minutes baking, sprinkle on crumb topping:

white potatoes, chicken broth, olive oil, flour, milk, sharp cheese, green onions, salt, pepper, bread crumbs, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815765 (may not work)