POTATOES AU GRATIN - Maynard's

Maynard Pittendreigh

6 to 8 servings

• 4 to 6 medium unpeeled baking potatoes, about 2 pounds.
• 2 cups, 8 ounces of shredded Cheddar cheese
• 1 cup or 4 ounces of shredded Swiss Cheese
• 2 tablespoons butter or margarine
• 3 tablespoons of all purpose flour
• 2 ½ cups milk
• ¼ teaspoon salt
• ¼ teaspoon pepper

1. Preheat oven to 400 degrees F. Grease 13 x 9 baking dish.
2. Cut potatoes into thin slices Layer potatoes in prepared dish. Top with cheese.
3. Melt butter in medium saucepan over medium heat. Stir in flour, cook one minute. Stir in milk, salt and pepper, bring to boil. Reduce heat and cook, stirring constantly until mixture thickens. Poor milk mixture over cheese. Cover pan with foil.
4. Bake 30 minutes. Remove foil and back 145 to 20 minutes more until potatoes are tender and top is brown. Remove from oven and let stand for 10 minutes before serving.