INGREDIENTS
4
large Russet or Yukon Gold potatoes (sliced thinly)
1/4 cup
butter
1/4 cup
all-purpose flour
2 cups
whole milk or heavy cream
1/2 tsp
Kosher salt
1/2 tsp
ground black or white pepper
1/8 tsp
cayenne pepper
1 cup
grated Monterrey Jack cheese
1 cup
grated Cheddar cheese