Carr Valley Cheesy Potatoes

Instructions

1. Heat oven to 375°F.
2. Rinse potatoes. Transfer potatoes to a large saucepan; cover with water. Bring to a boil. Cook, uncovered, for 2 minutes. Drain and rinse potatoes with cold water; set aside.
3. Melt butter in a large skillet over medium-low heat. Whisk in flour until light brown. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. 
4. Reduce heat to low. Gradually whisk in 1/2 cup each cheddar and fontina until smooth. Remove from the heat. Whisk in chives and Dijon mustard.
5. Layer potatoes in a greased 13 x 9-inch baking dish. Season with salt and pepper. Sprinkle with remaining cheddar and fontina. Pour cheese sauce over potatoes.
6. Bake, covered, for 45-50 minutes or until potatoes are tender. Uncover; broil 4 inches from the heat for 1-2 minutes or until top begins to brown.