Cheesy Potato Gratin

By pattynorman1947

Ingredients

• 6 Tbsp unsalted butter
• 1/3 cup all purp flour
• 1 quart milk
• 3 cups shredded sharp cheddar cheese
• 3 cups shredded Gruyere cheese
• 2 cloves garlic, smashed
• 1/2 tsp freshly ground pepper
• kosher salt
• 1/2 tsp freshly grated nutmeg
• 7 Med Yukon gold potatoes, unpeeled, cut in 1/2 inch thick coins
• 1/4 cup chopped fresh parsley, for garnish

Preparation

Step 1

Preheat oven to 300 degrees
Melt 4 TBSP of the butter in a large, oven safe highsided skillet over med high heat. When the foam subsides, add the flour and cook, stirring constantly, until it has the consistency of wet sand, about 3 mins. Remove from the heat and whisk in the milk, little by little.
Put the saucepan over high heat and bring to a boil, stirring constantly. Lower the heat and whisk in2 cups of the cheddar, 2 cups of the gruyere, the garlic, pepper and salt. Whisk until the chess is melted, then stir in the nutmeg. Add the sliced potatoes to the pan. Scatter the remaining 2 TBSP of butter and the remaining 1 cup Cheddar and 1 cup Gruyere over the top.
Bake in the oven for 45 mins. then increase the oven temperature to 400 degrees and bake until the potatoes are fork tender and the top is bubbly and golden brown, about 15 minutes more. (Cover the dish with foil if the top becomes too dark before the potatoes are tender.) Scatter the chopped parsley over the top and serve.