Marlene Maurer • Lakewood, Colo.
November 17, 2006

2 lbs. baking potato. peeled & cut into1/4-inch slices
1 clove garlic, minced
1 slice rye bread
1 Tbsp. butter
1/4 c. flour
2 c. milk
4 oz. white cheddar cheese, shredded
3/4 t. salt
1/8 t. ground red pepper

Boil potato and garlic in a saucepan. Cook 8 minutes, or just until tender. Drain. Place bread in food processor, pulse until coarse crumbs form to measure 1/2cup. Combine bread crumbs and butter, and set aside. Preheat oven to 350 degrees. Place flour in a saucepan, gradually add milk, stirring with a whisk until blended. Place over medium heat and cook until thick — about 8 minutes, stirring constantly. Remove from heat, add cheese, salt, pepper and stir until melted. Arrange potato and garlic in a baking dish coated with cooking spray. Pour cheese sauce over potatoes. Sprinkle with breadcrumbs mixture. Bake at 350 degrees for 35 minutes, or until bubbly. Let stand 10 minutes.