Cook Time: 1 hr 45 minutes
Temperature: 350°F
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 cups 2% milk
- 1 cup (4 ounces) shredded gruyere
- 5 cups thinly sliced peeled potatoes (about 6 medium)
Instructions
Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth.
Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted and then add the potatoes. If you want your potatoes to have a uniform design. Add one fanned layer of potatoes to the bottom of the dish, cover with sauce, add another layer, and more sauce. Continue this process and finish with a layer of sauce, making sure all potatoes are covered evenly.
Transfer to an Emile Henry Au Gratin Oval baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender and have some color.
