Au Gratin Potatoes

2 cups diced cold cooked potatoes    

1 ½ cups medium Veloute or Béchamel Sauce

            Salt and pepper

1 tsp. minced parsley     

2 to 4 Tbsps. grated cheese

1 cup buttered crumbs

            Combine potatoes, parsley, and sauce. Turn into a greased casserole, sprinkle with cheese, cover with buttered crumbs and bake in a hot oven (400 F.) until crumbs are brown. Serves 6 Added Note; The potatoes used in any Au Gratin recipe do not necessarily have to be cubed, diced, sliced, or otherwise shaped; any leftover cooked potatoes will surface. Consequently Au Gratin and/or Scalloped potatoes (which are similar but do not contain cheese or bread crumbs) are a very convenient, and tasty, way for the home cook to use up left over cooked potatoes; in a commercial kitchen such dishes are also very profitable.