Ingredients
2tbspbutter
2tbspall purpose flour
1tspsalt
½tspfreshly ground black pepper
2cupwhipping cream,or half and half
½cupparmesan cheese,grated and divided
1cupmozzarella cheese,shredded and divided
2lbsrusset potatoes,peeled and sliced about ⅛-in thick
fresh chives,snipped for garnish
Preparation
Preheat oven to 325 degrees F. Lightly spray a 2 quart casserole dish with cooking spray and set aside.
In a small saucepan melt 2 tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add ¼ cup parmesan cheese.
Arrange half of the potatoes in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by half a cup mozzarella cheese.
Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
Cover with foil and bake for 40 minutes. Uncover and bake for 25 to 30 minutes more until the potatoes are fork tender and the top is starting to brown.
Sprinkle with chives before serving.
