1.5lbLittle PotatoesI used a bag of Blushing Belles, thinly sliced
1/4cupbutter or margarine
1/4cupall purpose flour
1/2teaspoonsaltor to taste
1/4cupfresh chopped dillor to taste
1/2cupshredded Parmesan cheese
Lightly spray an 8x8" pan with non stick spray and preheat oven to 350 degrees F. Spread sliced potatoes evenly in the pan.
In a medium pot, melt the butter over medium heat. Gradually whisk in flour until a paste forms (this is your roux).
Add milk, chicken broth and salt and cook over medium heat, whisking frequently, until thickened. Remove from heat and stir in dill to taste (adjusting salt if necessary).
Pour sauce over sliced potatoes. (**To make ahead, simply cover with tin foil or plastic wrap and place in the refrigerator for up to 24 hours, then bake when ready). Bake at 350 degrees F for 45 minutes or until potatoes are tender.
Sprinkle with Parmesan cheese and broil until golden brown. Serve immediately.