6 med. potatoes, cleaned and peeled
1/4 c. butter
1/4 c. flour
2 c. milk
1 tsp. salt
1/2 tsp. pepper
2 c. shredded Cheddar cheese
1/4 c. dry, chopped parsley
1/4 c. Italian style bread crumbs
2 tbsp. butter

Cut potatoes into 1/8 inch thick slices. Place in a bowl of slightly salted water. Set aside. Fill a large pot 1/4 full of water; bring to a boil. Drain potatoes; add to boiling water. Cover and cook over medium heat 20 minutes or until tender; drain well and set aside.

Melt 1/4 cup butter in a medium saucepan. Add flour, stirring until smooth. Cook 2 minutes, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add salt, pepper, parsley and cheese; stir well. Alternate layers of sauce and potatoes in a greased, shallow 2 1/2 quart casserole. Begin and end with sauce. Sprinkle top with bread crumbs and dot with butter. Cover and bake at 350 degrees for 15 minutes or until thoroughly heated.