Cheesy Scalloped Potatoes
From:	Grand-Maman Muriel, Quebec, Quebec, Canada
Comments:	Scalloped potatoes, and a fruit/nut salad = a simple, balanced meal. Scalloped potatoes, a serving of meat, a green salad and a fruit salad = a full, yet still balanced meal. Store potatoes into a cool, dark and well ventilated environment; a too hot environment = sprouting or shrunk potatoes as a too cold environment = blackened and even sometimes sweeter potatoes. Be careful! green potatoes have not been exposed to warmth long enough and have developed 'solanine'; remove any green part from a potato. If you have to store potatoes at room temperature, just buy a few potatoes at a time and eat them as soon as possible.
Servings:	6
Ingredients	Preparation
6 medium-size potatoes, peeled 1/4 cup [60 g] butter or margarine 1/4 cup [60 mL] finely chopped onion 1/4 cup [35 g] flour 1 teaspoon [5 mL] salt Pepper to taste 1/4 teaspoon [1 mL] dry mustard 1/2 teaspoon [2.5 mL] Worcestershire sauce 2 cups [500 mL] milk 2 cups [450 g] grated Old Cheddar, Gruyere or Emmenthal cheese 2 tablespoons [30 g] butter or margarine 2 slices whole wheat bread	Butter an oven-proof dish; set aside. Really thinly slice peeled potatoes. Melt butter or margarine; brown chopped onion. Then add flour and seasonings; mix well. Pour in milk, stirring. Cook until thick, then mix in grated cheese; mix well and check seasonings. Alternately arrange potato slices, pouring in cheese sauce, into reserved dish, ending with cheese sauce. Butter and then cube bread slices; top mixture with bread cubes. Bake into a preheated 350°F [180°C] oven for 90 minutes or until potatoes are tender.