Add 1/2 cup chopped, cooked bacon for a different version
2 pounds (6-8) russet potatoes, peeled and sliced about 1/8 inch thick
4 T. butter
4 T. flour
2 cups milk
1/2 cup heavy cream
1/8 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 cup cheddar cheese for sauce and
1/4 cup cheddar for topping
1/3 cup mozzarella cheese, shredded
1/3 cup asiago cheese, shredded
1/4 cup parmesan, grated
Heat oven to 350 degrees. Lightly grease a large casserole dish.
In a small saucepan, melt butter and add flour. Stir until the mixture becomes thick.
Add the milk and cream to the flour mixture and stir with a whisk until mixture slightly thickens. Add nutmeg, salt and pepper. Add cheddar, mozzarella and asiago and stir until cheese is melted.
Slice potatoes and add half of the potatoes to the bottom of the casserole dish. Pour half of the cheese mixture over the potatoes. Repeat with second layer of potatoes and cheese sauce.
Sprinkle the parmesan and 1/4 cup cheddar cheese on top and a dash of paprika for color.
Bake uncovered for about 1 hour.