A delightful and creamy potato casserole with a cheesy and crispy topping, perfect for family dinners or gatherings.
Melt the butter in a double boiler over medium heat.
Ensure the butter doesn't brown for a smooth sauce.
Whisk in the flour, salt, and white pepper until smooth.
Whisk continuously to avoid lumps.
Gradually add the milk, stirring constantly, and bring to a gentle boil.
Add the milk slowly to maintain a smooth consistency.
Simmer the sauce for 15 minutes, stirring occasionally.
Stir occasionally to prevent sticking.
Boil or bake the potatoes until just tender, then cool, peel, and slice.
Avoid overcooking to maintain texture.
Preheat the oven to 375°F and grease a casserole dish.
Use a non-stick spray or butter for easy cleanup.
Layer half the potato slices in the dish, pour half the sauce over, and sprinkle with half the cheese.
Spread the sauce evenly for consistent flavor.
Repeat the layers with the remaining potatoes, sauce, and cheese.
Press gently to compact the layers slightly.
Mix the breadcrumbs with melted butter and sprinkle over the top.
Ensure an even coating for a crispy finish.
Bake in the preheated oven for 45 minutes or until golden brown.
Check occasionally to prevent over-browning.
Let cool slightly before serving.
Allowing it to cool helps the layers set.
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