• 2 tablespoons butter or margarine
• 2 tablespoons flour
• ¼ teaspoon salt
• 1 cup milk
• 1 cup cubed cheese
• 1 small onion, thinly sliced
• 4 medium-sized potatoes, thinly sliced

Over medium heat, melt butter or margarine in a saucepan. Stir in flour and salt. Add milk slowly, stirring until smooth. Cook and stir about 3 minutes until thick. Add cheese. Reduce heat and stir until cheese melts. Place thinly sliced onion and potatoes in a greased baking dish. Pour cheese mixture atop. Bake at 350? for 1 hour.

SAUTEED GREEN BEANS AND POTATOES WITH ROSEMARY AND LEMON ZEST
• 1 pound new potatoes
• ¼ cup olive oil
• 1 tablespoon chopped garlic
• 1 ½ tablespoons finely chopped rosemary
• 1 teaspoon grated lemon zest
• ¼ teaspoon red chili flakes
• 1 pound green beans, trimmed and blanched
• 2 teaspoons lemon juice
• Salt

Simmer potatoes until tender, drain and cool. Quarter potatoes lengthwise. In large saute pan, heat oil; add garlic and sizzle for 30 seconds. Add rosemary, lemon zest, and chili flakes; sizzle until fragrant. Add potatoes and beans; saute until vegetables are hot and coated with seasonings. Sprinkle with lemon juice; season with salt.

Serves 6