Scalloped Potatoes

These are not your usual scalloped potatoes.

7 T unsalted butter, divided
2 lb Golden Yukon potatoes, pared and sliced (1/8")
1 medium onion, sliced (1/8")
1 small green pepper, chopped
1/2 lb mushrooms, coarsely chopped
4 cloves garlic, minced
1/4 c flour
2-1/2 c milk
1/2 lb Gruyere or sharp Cheddar cheese, grated
1/4 t cayenne pepper
1/2 t Louisiana hot sauce
salt and pepper, to taste
1/2 c chopped parsley (optional)

In a large, heavy skillet, melt 4 T butter over low heat. Add the onions, green pepper, mushrooms, and garlic, and cook over low heat until the vegetables are cooked down and soft, about a half hour. Stir the vegetables occasionally, while cooking.

While the vegetables are cooking, pare and slice the potatoes into a bowl of cold water. Drain and rinse the potatoes in a colander.

Butter a 13" x 9" pan with 1 T of the butter. Set the pan aside.

Stir the flour into the cooked vegetable mixture (keep the burner on low). Slowly stir in the milk, and bring to a boil over low heat. If you haven't already done so, you should grate the cheese, now....

While the sauce is cooking, arrange one-third of the sliced potatoes to cover the bottom of the prepared pan. Salt and pepper to taste. As soon as the sauce boils, stir in the grated cheese, and stir until all of the cheese is blended in. Stir in the cayenne pepper, hot sauce, and parsley. Remove the skillet from the burner.

Spread one-third of the cheese sauce over the potatoes. Layer one-half of the remaining potatoes, and salt and pepper them. Top with one-half of the remaining sauce. Top with the remaining potatoes and sauce.

Mix the bread crumbs and 2 T melted butter. Spread the bread crumbs on top of the potatoes. Bake in a 350° F oven for 45 minutes.