Ingredients:

  • 2 lbs Russet potatoes, peeled and thinly sliced
  • 2 tbsp unsalted butter, melted
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese, shredded
  • 4 oz fontina cheese, shredded
  • 4 oz parmesan cheese, freshly grated
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish with melted butter.
  2. Slice Russet potatoes into thin, uniform rounds approximately 1/8 inch thick.
  3. Melt 4 tbsp butter in a saucepan over medium heat; whisk in flour and cook for 1-2 minutes to create a roux.
  4. Slowly whisk in whole milk and heavy cream, simmering until the sauce thickens enough to coat the back of a spoon.
  5. Remove from heat and stir in shredded cheddar, fontina, and parmesan until smooth. Season with salt, pepper, and nutmeg.
  6. Layer half of the sliced potatoes in the bottom of the dish, pour half of the cheese sauce over the top, then repeat with the remaining potatoes and sauce.
  7. Cover the dish tightly with aluminum foil and bake for 40 minutes.
  8. Remove the foil and bake for another 20 minutes until the top is deep mahogany brown and bubbling.
  9. Allow the casserole to rest for 10 minutes before serving to let the sauce set.