Scalloped Potatoes with Herbed Cheese

Melt butter in a medium saucepan. Whisk in flour. Cook 2 or 3 min without browning, stirring constantly. Whisk in Milk. Bring to a boil. Reduce heat. Simmer gently 5 min. Add herbed cheese, Swiss cheese, salt, pepper and nutmeg. Stir until cheese melts.

Meanwhile, slice potatoes into 1/4”/ 1 cm slices. Layer potatoes and sauce alternately in a buttered 9”/ 2.5 L casserole dish, ending with sauce. Sprinkle with Parmesan cheese.

Bake in a preheat 350°F (180°C) oven for 1 hr and 20 min or until potatoes are tender. Let stand 5 to 10 min before serving.

Microwave Method: Melt butter in a 3qt/ 3 L glass casserole dish for 30 sec on High (100% power), uncovered. Whisk in flour and cook 30 sec longer on High. Whisk in Milk. Cook 6 to 8 min stirring 2 or 3 times, until sauce comes to the boil. Add herbed cheese, Swiss cheese, salt, pepper and nutmeg. Stir until cheese melts. Add sliced potatoes and combine well. Sprinkle with Parmesan cheese. Cover lightly with waxed paper. Cook on Medium-High (70% power) 30 to 35 min until potatoes are tender. If necessary, broil 1 to 2 min until browned. Let stand 5 to 10 min before serving.