Scalloped Potatoes

Rich, hearty, cheesy, creamy, savory, delightful.... let's see what other adjectives can I use to describe this dish?  I tweaked this recipe a few years ago and it has been a show stopper each time I make it.  This was the best accompaniment to my Wine Pot Roast (post coming on Friday so check back) and the whole family was super happy with dinner! I first made this the way it was posted and it was all runny and kinda blah... I have since then cut back on the amount of milk I use and added more CHEESE!

1 1/2 lbs of russet potatoes sliced thin on a mandolin. (be careful I just got my bandage off a week later.)
3 tbs unsalted butter or more
salt and pepper
3/4 cup milk
2 bay leaves
1 cup shredded Dubliner cheese (you can use white cheddar also)
1/4 cup fresh Parmesan cheese
1-2 tbs balsamic vinegar

Spray a 1 or 2 qt casserole dish with fat free non stick spray and arrange a layer of sliced potatoes and salt and pepper. Dot with a few dabs of butter.

add a second layer of potatoes and 1/2 of the dubliner cheese, then a third layer and remaining cheese.
In a small sauce pan heat the milk and bay leaves until just before a boil.  Little bubbles will appear on the edges of the milk.

remove from heat an pour over potatoes and cheese.  I always make a little flower on top with extra potato slices.

bake at 375 for 40-50 min until potatoes are tender and cheese is all melted. Remove and then sprinkle the Parmesan cheese and put under the broiler for 3-4 min until golden brown and bubbly

Drizzle the balsamic vinegar on top and you have a great side dish ready to impress!