Ingredients
- 4 large baking potatoes, like russets
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- Pinch salt and pepper
- 1 cup fontal cheese, grated
Directions
Boil the potatoes until you can pierce them with a fork, cool and slice thinly. Melt the butter in a saucepan. Whisk flour into melted butter and cook over medium heat until it thickens. Whisk in the milk and stir constantly until the mixture coats the back of a spoon. Layer the 3 components ending with the grated cheese in a 9 by 9-inch pan. Bake for approximately 40 minutes in a preheated 375-degree F oven.
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By Saunders158
CNY
on January 16, 2012
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These are better and have more personality without the heavy cream that is usually called for. I, like Julia Child, am certainly not against cream or butter, but this recipe doesn't need it!
By Beth Bootsma
Cinnaminson, NJ
on November 18, 2010
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WOW this recipe ROCKS!!!!! I did use two kinds of Swiss, you can easily play with the cheese{s}
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