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Ingredients
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1 cup
grated smoked Gruyere cheese
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1 cup
grated white america cheese
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1 cup
grated cheddar cheese
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1 handful
cubed Velveeta cheese
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3 tablespoons
flour
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1 cup
whipping cream
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2 cups
milk
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1 pinch
nutmeg
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1 teaspoon
salt
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2 tablespoons
ground pepper
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3 tablespoons
butter
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6-8
thinly sliced gold potatoes
Directions
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Spray a 9x13" pan with cooking spray and preheat oven to 375 degrees.
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Melt butter in a medium sized sauce pan. Add flour to butter to form a roux.
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Cook roux for about 2 minutes then add the whipping cream and milk slowly
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Wait for the mixture to thicken to a medium thick consistency. Add salt, pepper and nutmeg to taste.
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Add all cheeses, except the cheddar.
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Put a layer of potato slices in the bottom of the pan slightly overlapping.
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When cheeses are melted, add enough of the mixture on top of the first layer of potatoes.
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Add another layer of potatoes and another layer of sauce. Continue the layering until pan is almost full (about 4-5 layers) ending with the sauce on top.
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Add reserved cheddar cheese to the top.
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Cover with foil and back at 375 for about 45 minutes. Then take foil off and bake another 15-20 minutes or until the potatoes are fork tender.
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