2 lbs. potatoes
1 1/2 oz. butter
1 1/2 oz. flour
3/4 pt. milk
Pinch of nutmeg
1/2 tsp. dried thyme
1/2 tsp. basil
1/2 tsp. marjoram
Freshly ground pepper
TOPPING = 3 oz. grated cheese

Peel and slice potatoes thin. Place in saucepan and cover with water, add a little salt. Bring to boil and simmer for 5 minutes or until potatoes are just tender. Drain potatoes.

To make sauce: Place butter, flour, milk, herbs, nutmeg and seasoning in saucepan over low heat. Bring slowly to boil, whisking all the time. Cool for 2 to 3 minutes, whisking until thick, smooth and glossy.

Grease a 10 inch shallow baking dish and layer the potatoes. Season with a little salt and freshly ground pepper. Pour the sauce over the potatoes and sprinkle with grated cheese. Bake in 375 degree oven on middle shelf for 30 to 35 minutes or until golden brown and bubbling. Serves 6.