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Ingredients

6-8 Large Russet potatoes, peeled and sliced thin

Salt to season

Fresh ground black pepper to season

3 cups Bechamel Sauce (recipe follows)

1/2 cup Parmesan cheese, grated

1 cupGruyere Swiss cheese, shredded

Fresh parsley, chopped to garnish

Non-stick vegetable oil spray or melted butter as needed

Method
Preheat oven to 350 degrees F. Spray baking dish with non-stick vegetable oil spray or melted butter. Lay out a layer of sliced potatoes. Season with salt and pepper. Top with Bechamel Sauce, shredded Gruyere and Parmesan cheeses. Lay out another layer of sliced potatoes, season with salt and pepper. Top with Bechamel Sauce and cheeses.

Repeat process until baking dish is full. Top final layer with cheeses. Cover with aluminum foil and place in oven. Bake for 45 minutes - 1 hour until potatoes are tender.

Remove foil and bake uncovered for final 10 minutes. Remove from oven and cool. Garnish with chopped parsley and present for service.

Makes 10-12 Servings

Bechamel Sauce
Ingredients

1/2 cup Onion, diced

4 tblspn. Butter

6 tblspn. Flour

2 cup Milk

3/4 cup Chicken or veal stock

1/4 cup Cream

Pinch of Nutmeg

Salt to taste

Fresh ground black pepper to taste

Method
Melt butter in a sauté pan. Add onion and sauté until translucent. Stir in flour until well incorporated. Add milk, stock and nutmeg, whisk. Bring to a simmer. Reduce heat and simmer for 25 minutes. Season with salt and pepper. Strain and reserve.

Makes 3 cups

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