Categories: Side Dish

Ingredients

• 4 C. potatoes, peeled & diced
• 7 T. butter, divided
• 1/3 C. flour
• 1 3/4 C. milk
• 1/4 t. black pepper
• 3/4 t. salt
• Dash nutmeg, optional
• 1 1/2 C. sharp cheddar, shredded
• 1/2 C. grated Parmesan
• 1 C. soft bread crumbs

Directions

1. Preheat oven to 400°. Butter a 2-quart baking dish.

2. Put the potatoes in a saucepan and cover with water. Bring to a boil. Lower heat to medium, cover, and cook for about 10 to 15 minutes, until barely fork-tender. Drain.

3. In a large saucepan, melt 4 T. of the butter over medium heat. Add flour and whisk until blended and bubbly. Add the milk and continue cooking, stirring, until thickened. Stir in salt, pepper, and nutmeg, if using.

4. Reserve about 1/2 C. of the Cheddar cheese and 2 T. of the Parmesan; set aside. Add the remaining cheddar and Parmesan cheese to the sauce and continue cooking, stirring, just until cheese is melted. Add the drained potatoes and stir gently to coat. Transfer the potato mixture to the prepared baking dish. Sprinkle the reserved Cheddar and Parmesan cheeses over the potato mixture.

5. Melt the remaining butter and toss with the bread crumbs. Sprinkle evenly over the cheese layer.

6. Bake for 15 minutes, then turn the oven on broil and broil for a minute or so, just until nicely browned.

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