Ingredients
1 stick butter, divided
1/2 cup flour
1 pint heavy cream
2 c. milk
1 tsp freshly grated nutmeg
1/2 c freshly grated Cheddar
1/2 c freshly grated Swiss or Gruyere
1/2 c freshly grated Havarti
1/2 c freshly grated Parmesan
4 russet potatoes, scrubbed and peeled
1 c panko bread crumbs
Salt and pepper
Preparation
Preheat oven to 350 degrees. Slice potatoes in 1/4 inch rounds. Place in a large pot of salted, boiling water and cook for 10-15 minutes. Keep an eye on the potatoes so they don’t get mushy.
Meanwhile, in a saucepan on medium heat, melt 1/2 stick of butter and add flour to make a roux. When roux has come together, whisk in the cream and milk. Add nutmeg, and salt and pepper to taste. Keep just under a simmer until the sauce begins to thicken. Add cheeses one at a time, stirring well.
Drain potatoes, they should be a bit firm. Arrange in a buttered casserole dish, and pour cheese sauce over the potatoes.
In a small saucepan, melt the remaining 1/2 stick butter. Add the panko bread crumbs and mix until well coated. Spread over the potatoes in an even layer, and bake until sauce is bubbly and bread crumbs are a deep golden brown.
