Monterey Jack Scalloped Potatoes 

Peel and slice about 4 lbs. or so of Yellow potatoes, (I use Yukon Gold when I can get them).  Yellow potatoes have a sweeter taste than white and they make great potato salad, too.  Put into a large pot of salted water and bring to a boil.  Let cook until tender then drain.

In another medium size sauce pan, melt 3/4 of a stick of butter.  Add 3 tablespoons of white flour and stir, then slowly add about 2 cups or so of milk.  Allow to boil so that it will thicken and stir continuously and add 1 tsp. salt.  

Next slice up a brick of Kraft Monterey Jack cheese and add to the sauce on a lower setting of heat now so that it will melt slowly then remove from stove.

In a large casserole dish layer the potatoes first then sauce then potatoes and sauce, (2 layers). Pour about  1/2 cup milk over the potatoes then sprinkle some shredded Mexican cheese(4 cheese but not seasoned) on top and bake for about 45 min. on 400 degrees.  Top will be crispy looking when done yet creamy on the inside.

This dish goes great with Easter ham or just about anything.  Real comfort food!

ENJOY!