Potato Pie

5 medium Idaho potatoes
3 Tbsp. butter
3 Tbsp. flour
1 C. milk
1/4 C. minced parsley
3 Tbsp. minced fresh chives
1 1/4 tsp. salt
lots of freshly ground pepper
1 C. grated sharp cheddar cheese

Butter a 10" pie plate. Peel, quarter and cook potatoes in a large saucepan in salted boiling water until fork-tender. Drain. In same pan, melt butter, whisk in flour till blended and bubbly. Pour in milk and whisk constantly till thickened. Remove from heat. On a dinner plate, slice potatoes thinly (1/4") and add them (and all the crumbs) to the saucepan; add parsley, 2 Tbsp. of chives, salt and pepper. Stir gently. Spread mixture in prepared pan and refrigerate till serving time. When ready, preheat oven to 375 degrees. Sprinkle cheese evenly over pie and bake 30-35 minutes till golden, toasty brown. Sprinkle over remaining 1 Tbsp. chives and serve.