"When the world has brought you down to your knees, I'll be there for you, when the rain starts to fall" and Cheesy Potatoes

Last night I made cheesy potatoes for dinner (dont worry we ate more than just that) It got me thinking, I know who would have ever thought that cheesy potatoes could be so profound. Well I guess I need to provide a bit of background information. Dinner was a big deal when I was growing up. My parents plan what they are going to cook in advance, they try fun new recipes and everyone is involved in the cooking (and cleaning process) wheither they want to be or not. When I was at home I was a bit stubborn to say the least, I made it my mission in life to avoid learning to cook. Well sadly that didnt work out well for me and now I can make a few things, but when I was living at home there were really only three things I could make well on my own: cheesecake, shortbread and cheesy potatoes. Luckily my little brother liked all three so there werent too many leftovers. I think cheesy potatoes were the most popular thing (maybe not) so everytime I make them I think of the "kids". The "kids" are old now, one is on a mission, and the other two are high school, I highly doubt that they remember requesting the potatoes but I always remember my parents loud, gigantic kitchen with KFRG, NPR and disco saturday nights on the radio when I make them. I thought that you would all appreciate a copy of the recipe... well maybe you wont but in case you need a wonderful side dish this is our version of the recipe (This recipe was taken from page 522 of the New Better Homes and Gardens Cookbook, the recipe is basically the same as the one in the book but with twice the sauce).

Cheesy Potatoes
Bake at 350
1 pound russet potatoes, peeled and sliced thin
1 c. chopped yellow onion
2 clove garlic, minced
4 T. butter
4 T. flour
1 t. salt
1/2 t. black pepper
2 1/2 c. milk
1 1/2 c. cheddar or colby jack cheese

1. Grease a 8 x8 glass pan.
2. In a small saucepan cook onion and garlic in butter until tender. Stir in flour, salt and pepper. Add milk all at once. Add cheese, cook and stur over medium heat until thickened and bubbly.
3. thinkly slice potatoes. place half the sliced potatoes in glass dish, cover with half the sauce, repeat with layers.
4. Bake covered at 350 for 40 minutes, uncover and bake 25 minutes or until potatoes are tender.

Quick random note, where did the title of this post come from... think hard... what would I use as a title....

Here is a hint:
"She's his lobster!"