2 1/2 lbs russet potatoes (about 4 potatoes)
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
1 cup + 1/2 cup swiss & gruyere cheese blend, divided
1 tsp salt
pinch of white pepper
pinch of nutmeg
1/4 cup Panko breadcrumbs
Preheat oven to 350 degrees.
Peel and thinly slice your potatoes. Heat the butter in a large skillet over medium high heat. Once melted, sprinkle in the flour and whisk constantly until mixture (roux) turns the color of peanut butter. Be careful not to burn this!
Once you have peanut butter colored roux, slowly stream in the milk, whisking while you pour. Keep whisking until mixture is smooth and thick --- about five minutes.
Add the cup of cheese and mix so cheese melts. Add the salt, white pepper and nutmeg. Finally, add the thinly sliced potatoes and toss so all potatoes are coated in the sauce.
Pour potato mixture into a greased 9" casserole dish OR 2 quart oven-safe pot. Cover with either tin foil or pot lid and bake for 1 hour.
While potatoes are baking, mix the remaining half cup of cheese and breadcrumbs together in a small bowl. When the timer goes off, remove the lid and sprinkle this over the potatoes evenly. Bake uncovered for an additional 35-40 minutes until potatoes are tender and top is golden.