TRIPLE POTATO BAKE

3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 teaspoon garlic salt
1/8 to 1/4 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne
2 1/4 cups milk
2 slices white bread, buttered and torn in pieces
2 medium yellow potatoes (such as Yukon Gold, Norgold)
4 small blue potatoes
2 medium red potatoes
2 shallots, cut into 1 1/2-inch pieces
Fresh parsley, if desired (for garnish)

Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, black and cayenne pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually add milk. Cook, stirring constantly until thickened and bubbly. Set aside.

Position multipurpose blade in work bowl. Add buttered bread. Pulse 5 to 6 times, about 10 seconds each. Set aside.

Wipe out work bowl. Switch multipurpose blade for reversible slicing/shredding disc set to slice. Add potatoes and shallots through feed tube. Process to slice. Place in greased 12 x 8 or shallow 2 1/2-quart pan. Toss lightly to mix.

Pour sauce mixture slowly over potatoes and shallots; mix until potatoes are coated. Cover dish with foil.

Bake at 350 degrees F for 40 minutes. Remove foil. Sprinkle buttered bread crumbs over top. Bake for 35 minutes more, until tender. If desired, add parsley to mini work bowl. Process to chop. Sprinkle parsley over potatoes before serving.

Yield: 12 servings (1/2 cup per serving)
Source: KitchenAid (Model KFP730, KFP720 AND KFP710) 7 cup food processor manual