Cookie Bookie

Scalloped Potatoes

4 large Russet or Yukon Gold potatoes sliced thinly
1/4 cup butter
1/4 cup all-purpose flour
2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated Monterrey Jack cheese
1 cup grated Cheddar cheese

Preheat oven to 350º F. Spray 9x13 casserole dish with nonstick cooking spray and set aside.

Place potato slices in a bowl of cold water to keep from turning brown while making cream sauce.

Melt butter over medium heat in a saucepan. Whisk in flour until well-combined, cook 1 minute.  Whisk in milk, salt, pepper and 1 cup of Monterrey Jack cheese. Continue to whisk until sauce simmers slightly around the edges and has thickened slightly. Remove from heat, add remaining cheese and stir until cheese is melted.

Arrange potato slices in casserole dish and then pour cream sauce over potato slices.

Bake uncovered for 1 hour.

Serve warm.

To make ahead: Bake as directed and allow to cool at room temperature.  Cover and chill.  When ready to serve -- bake, covered, for 30 minutes or until heated through.