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 light cream
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp ground nutmeg
  • 1 cup sharp cheddar, grated
  • 1 cup fontina, grated
  • 1/2 cup parmesan, freshly grated

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Grease a 9x9 inch baking dish with melted butter.
  3. Slice potatoes into 1/8-inch rounds and arrange them in the dish in slightly overlapping shingles.
  4. Melt 4 tbsp of butter in a saucepan over medium heat.
  5. Whisk in the flour and cook for 1-2 minutes until the mixture smells nutty and looks like a pale paste.
  6. Gradually pour in the cream while whisking constantly; simmer on low for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Stir in garlic powder, salt, pepper, and nutmeg.
  8. Remove from heat and stir in the grated Cheddar and Fontina until the sauce is smooth.
  9. Pour the cheese sauce evenly over the sliced potatoes, ensuring it fills all gaps.
  10. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  11. Remove the foil, sprinkle Parmesan cheese over the top, and bake for another 15 minutes until the top is a bubbling, mahogany-colored crust.