Potatoes Au Gratin

• 2 tablespoons unsalted butter
• 2 1/2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 teaspoon kosher salt
• 2 large russet potatoes, peeled and thinly sliced (about 2 pounds)
• 8 ounces semihard cheese (page 23), grated (2 cups)
• 1 ounce semisoft cheese (page 23), grated (1/4 cup)
• 1/4 teaspoon chipotle chili powder
• 1/8 teaspoon garlic powder
• 1/4 cup fresh bread crumbs

1. Preheat the oven to 350 F. Butter an 8-inch baking dish.
2. Heat a medium saucepan over medium heat and melt the butter.
3. Stir in the flour and cook for 1 minute.
4. Add 1 cup of the milk and stir until smooth.
5. Add the remaining 1/2 cup milk and the salt.
6. Add the potatoes to the milk mixture, stirring to coat.
7. Cook the potatoes, stirring occasionally, for about 5 minutes.
8. The potatoes should still be firm.
9. (They will finish baking in the oven.)
10. Remove from the heat.
11. Stir in 1 3/4 cups of the semihard cheese along with the semisoft cheese, chipotle powder, and garlic powder.
12. Pour the potato mixture into the baking dish, spreading it evenly.
13. Top with the reserved 1/4 cup semihard cheese and the bread crumbs.
14. Bake for about 45 minutes, or until the top is golden brown, the sauce is bubbly, and the potatoes in the center of the dish are tender when pierced with a fork.
15. Let the gratin cool for 5 minutes before serving.
16. To make the gratin up to 1 day in advance, prepare it to the point of baking, cover, and refrigerate.
17. Bake for about 1 hour.
18. Reheat leftover gratin in a preheated 350F.
19. oven, covered with foil.

unsalted butter, flour, milk, kosher salt, russet potatoes, semihard cheese, semisoft cheese, chipotle chili powder, garlic, bread crumbs

Taken from www.epicurious.com/recipes/food/views/potatoes-au-gratin-387801 (may not work)