Escalloped Potatoes

Ingredients

• 0.3 cup butter 
• 2 tablespoons butter 
• 0.3 cup breadcrumbs dry fine
• 0.3 cup flour all-purpose
• 0.3 cup parsley fresh chopped
• 2 cups milk 
• 0.5 teaspoon pepper 
• 6 medium potatoes cleaned peeled
• 1 teaspoon salt 
• 8 ounces swiss cheese shredded

Equipment

• bowl
• sauce pan
• oven
• dutch oven

Directions

1. Cut potatoes into 1/8-inch thick slices; place in a bowl of lightly salted water. Set aside.
2. Fill a medium Dutch oven one-fourth full of water; bring to a boil.
3. Drain potatoes; add to boiling water. Cover and cook over medium heat 20 minutes or until tender; drain well and set aside.
4. Melt 1/4 cup plus 1 tablespoon butter in a medium saucepan; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
5. Add salt and pepper; stir well.
6. Alternate layers of white sauce, potatoes, cheese, and parsley in a greased shallow 2 1/2- quart casserole, beginning and ending with sauce.
7. Sprinkle top with breadcrumbs and dot with 2 tablespoons butter. Cover and bake at 350 for 15 minutes or until thoroughly heated.