Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.