Classic Potatoes au Gratin

By cwyorkiex3

I used to love to watch Grandma shred mounds of yellow and orange cheeses on her old metal box grater. To prevent the cheese from sticking to the grater, she would spray the grating surface lightly with nonstick cooking spray. The cheese then shredded easily without sticking to the grater, making cleanup easier, too. Grandma also made sure that the cheese was ice-cold from the refrigerator before shredding it.

Ingredients

• 4 to 6 medium baking potatoes (about 2 pounds), scrubbed
• 2 cups shredded Cheddar cheese (about 8 ounces)
• 1 cup shredded Swiss cheese (about 4 ounces)
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• 2 tablespoons Dijon-style mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Details

Servings 6

Preparation

Step 1

1.Preheat oven to 400°F. Lightly grease a 13 × 9-inch baking dish.

2.Cut potatoes into thin slices. Layer potatoes in prepared baking dish. Top with Cheddar and Swiss.

3.Melt butter in a medium saucepan over medium heat. Stir in flour; cook 1 minute. Stir in milk, mustard, salt and black pepper; bring to a boil. Reduce heat and cook, stirring constantly, until the mixture thickens. Pour the milk mixture over cheese layer. Cover dish with foil.

4.Bake 30 minutes. Remove foil and bake until potatoes are tender and top is golden and lightly browned, about 15 to 20 minutes more. Remove from oven; let stand 10 minutes before serving.