I love the combination of the two different potatoes in this dish.
1 medium russet potato, washed, peeled, and thinly sliced
1 medium sweet potato, washed, peeled, and thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded Cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper
Preheat the oven to 375 degrees. Lightly grease a 1-quart baking dish. Place the potatoes in the baking dish. In a small saucepan melt the butter over medium heat. Add the flour, stirring constantly for 2 minutes. Gradually add the milk while stirring. Bring to a boil. Reduce the heat and stir until slightly thickened. Add the cheese, salt, and black pepper. Pour the sauce over the potatoes, cover, and bake for 30 minutes. Remove the cover and continue to bake for 25 minutes or until the potatoes are fork-tender and lightly browned. Cool for 10 minutes and serve.
Makes 2 servings.
Note: This recipe can be doubled.