I haven't made this in a while. Today just feels like a blustery main
dish dinner kind of day.

I use my food processor to uniformly slice potatoes. You might prefer a
mandolin. Sheldon might bitch about how none of us have knife skills to
slice potatoes. Whatever.

Layer the thinly sliced raw russet potatoes in a greased or buttered 2
quart baking dish. Feel free to add sauteed onion, garlic and other
aromatics in butter and add to the potatoes. Today I added 1/3 lb.
diced andouille sausage. You could add ground beef, diced ham, or skip
the added meat.

Prepare 2 cups bechamel sauce. Pour the sauce over the potatoes in the
baking dish, making sure all is coated well. Top with about 2 cups of
shredded sharp cheddar cheese and a sprinkling of breadcrumbs. Bake at
375F for about 45 minutues until potatoes are tender and mixture is
bubbly and nicely browned on top.

Serve this with a vegetable or a side salad if you wish.

Jill