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I made a similar dish to the one above, but the potatoes aren't diced (you could certainly dice them if that was your preference).
Ingredients:
4 or so large Russet baking potatoes
1 recipe of white sauce
2 cups shredded Sharp cheddar cheese (as sharp as you can get it)
Take a rectangular glass baking dish/casserole and lightly grease it with a bit of butter(this makes clean-up much easier later...you can of course skip this step). Take the cleaned Russets and slice them thinly. Layer the potatoes on top of one another like you would if laying out lines of cards. Make the white sauce (you can use Mal's recipe above, that's fine, I like to make mine with a bit of garlic [add this into the butter at the beginning, I usually either mince it very finely or use a garlic press]), and as it's coming up to a simmer, stir in 1.5 cups of the sharp cheddar; reserve the other half. You want the sauce to be fairly thick. Pour it over the potatoes, sprinkle a little pepper over the top of the sauce-covered potatoes, and then cover the baking dish with aluminum foil. Bake in a 400 degree oven for about 35 minutes, or until you can piece the potatoes easily with a fork. Remove the potatoes from the oven and sprinkle the reserved cheese on top. Turn the oven on to broil and finish the dish under the broiler until the cheese is as melty or brown as you want it.
I'll also let you in on a little secret: add a little cayenne pepper to your sauce. Ground cayenne gives it a nice little kick.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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