6 tablespoons unsalted butter
1/2 cup all purpose flour
4 cups chicken broth
3 cups coarsely grated white cheddar cheese
4 pounds boiling potatoes
1 cup sourdough bread crumbs
Preheat oven to 350F and butter 2 quart shallow baking dish. In heavy saucepan, melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and add broth in a stream, whisking. Bring sauce to a boil, whisking; simmer, whisking , until thickened, about 2 minutes. Remove pan from heat and whisk in cheese, salt and pepper to taste, and whisk until cheese is melted. Peel potatoes and slice about 1/8 inch thick. In prepared baking dish, make 5 layers of potatoes and sauce, beginning with potatoes and ending with sauce. Sprinkle with bread crumbs and bake, uncovered, in oven 1 hour, or until potatoes are tender and top is golden.
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