DIRECTIONS

In a large saucepan or Dutch oven, combine the potatoes, milk, salt, garlic, pepper, rosemary and bay leaf. Bring to a boil. Reduce heat to low; cover and cook for 6-8 minutes or until almost tender. Discard Rosemary sprig and bay leaf.
    In a small bowl, combine cornstarch and cold water until smooth; stir into potato mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat; gently stir in cheese.
    Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over potato mixture. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and crumbs are golden brown. Yield: 12 servings.