Potatoes Au Gratin 2

This is a recipe I created to use sliced potatoes I canned when making Jungle Juice.

It was so delicious my wife couldn't stop raving about it.

Being sure you don't have any potatoes you canned, using store bought canned sliced potatoes will give the same results

Ingredients

• 1 can sliced potatoes about two cups
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 cup milk
• a 1 inch cube of New York Extra Sharp Cheese
• 1 wedge Gruyère (usually wrapped in aluminum foil)
• good shake of grated Parmesan Cheese
• bread crumbs

Directions

Make a roux using the butter and flour. When it is thick and bubbly remove from the heat and add the milk. Stir unitl well blended.

Return to the heat and bring to a boil over low heat stirring constantly. Boil for 1 minute.

Remove from the heat and add the cheeses (I cut the cheeses into small slices and took the lid off the Parmesan and shook it until the top was covered). Stir until melted.

Drain the potatoes and put half of them into a small caserole dish. Pour half of the cheese sauce over the top add the rest of the potatoes and cheese sauce. Smooth the top with a rubber spatula and cover with a nice layer of bread crumbs.

Cook at 350° F. for about 1/2 an hour. Until heated through and nicely browned on top.

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