Havarti Dill Potatoes Au Gratin

• 4 yukon gold potatoes sliced into 1/4 inch slices
• salt
• pepper
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups cheese shredded Havarti Dill
• 1 cup sharp white cheddar Sharp Vermont, shredded, divided

1. Preheat oven to 400 degrees F. Butter a 13x9 casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Season with salt and pepper to taste and add the remaining potatoes.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
4. Stir in the Havarti Dill cheese and 1/2 cup of Vermont Cheddar all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over the potatoes, top with the remaining Vermonth Cheddar, and cover the dish with aluminum foil.
5. Bake for 1 hour covered, then remove the foil {Be very careful!! Hot steam will be released.} and bake another 15-20 minutes until lightly browned and bubbly.

gold potatoes, salt, pepper, butter, flour, salt, milk, dill, vermont

Taken from www.yummly.com/recipe/Havarti-Dill-Potatoes-Au-Gratin-1659421 (may not work)