Ingredients
1/4
cup butter or margarine
1/4
cup Gold Medal™ all-purpose flour
2
cups milk
1
teaspoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon pepper
4
oz smoked Gruyère cheese, shredded (1 cup)
1
cup shredded white Cheddar cheese (4 oz)
1 1/4
lb unpeeled Yukon Gold potatoes (3 to 4 large), cut into 1/4-inch slices
2
medium sweet potatoes, peeled, cut into 1/4-inch slices (1 1/2 lb)
Preparation
Heat oven to 375°F. Spray 2-quart casserole dish with cooking spray.
In 1-quart saucepan, melt butter over medium heat. Stir in flour; cook 1 minute. Gradually add milk, stirring constantly with whisk. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in mustard, salt and pepper. Remove from heat; stir in cheeses until melted.
Layer half of the potatoes in casserole; pour half of the sauce over potatoes. Repeat layers once.
Cover; bake 30 minutes. Uncover; bake 30 minutes longer or until potatoes are tender and top is golden brown. Let stand 10 minutes before serving.
