Again, as part of my "first meal cooked in Turkey" experience, I had to make something nice and simple. These take a long time to bake, but are easy to prepare provided you aren't trying to peel potatoes with an enormous chopping knife (only to later discover that you had a potato peeler in the drawer all along).
Ingredients:
4 large potatoes, cut into 1/4 inch slices
salt and pepper to taste
3 T. butter
2 cups milk
1 tsp. salt
2 tsp. flour
1 bunch fresh dill, chopped
2 cups cheese (cheddar or Gruyere or Swiss, depending on taste; I used some random Turkish cheese that I only later found out doesn't melt. Oops.)
Directions:
Preheat oven to 200 degrees Celsius (convert to Fahrenheit if you have to, I'm lazy).
1. Butter a baking dish (like a small lasagna pan) and place the sliced potatoes in them. Season with salt and pepper and toss with your hands, then spread evenly.
2. Melt butter in saucepan, then add flour; whisk constantly for a few minutes until it turns golden.
3. Add the milk and salt and pepper to taste. Cook on medium-high, stirring quite a bit, until it thickens.
4. Add the cheese and the dill and cook until the cheese is melted.
5. Pour mixture over the potatoes, then toss it in the sauce until the potatoes are more or less evenly coated and the potatoes are distributed evenly in the pan. At this point I like to add a little more freshly ground pepper (and maybe a little salt).
6. Cook for about 1 to 1 1/2 hours, until potatoes are nice and soft on the bottom and the top potatoes are nicely browned.
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