Potato Gratin

• 1 stick butter, divided
• 1/2 cup flour
• 1 pint heavy cream
• 2 c. milk
• 1 tsp freshly grated nutmeg
• 1/2 c freshly grated Cheddar
• 1/2 c freshly grated Swiss or Gruyere
• 1/2 c freshly grated Havarti
• 1/2 c freshly grated Parmesan
• 4 russet potatoes, scrubbed and peeled
• 1 c panko bread crumbs
• Salt and pepper

1. Preheat oven to 350 degrees. Slice potatoes in 1/4 inch rounds. Place in a large pot of salted, boiling water and cook for 10-15 minutes. Keep an eye on the potatoes so they don't get mushy.
2. Meanwhile, in a saucepan on medium heat, melt 1/2 stick of butter and add flour to make a roux. When roux has come together, whisk in the cream and milk. Add nutmeg, and salt and pepper to taste. Keep just under a simmer until the sauce begins to thicken. Add cheeses one at a time, stirring well.
3. Drain potatoes, they should be a bit firm. Arrange in a buttered casserole dish, and pour cheese sauce over the potatoes.
4. In a small saucepan, melt the remaining 1/2 stick butter. Add the panko bread crumbs and mix until well coated. Spread over the potatoes in an even layer, and bake until sauce is bubbly and bread crumbs are a deep golden brown.

butter, flour, heavy cream, milk, nutmeg, freshly grated cheddar, freshly grated swiss, freshly grated parmesan, russet potatoes, bread crumbs, salt

Taken from www.epicurious.com/recipes/member/views/potato-gratin-1255957 (may not work)