6 small to medium sized russet potatoes (sliced thinly)
3 Tbsp. butter
2 3/4 cup warm milk
1/4 cup all purpose flour
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. black pepper
1/8 tsp. cayenne pepper (optional)
2 1/2 cups shredded cheddar cheese
1) Preheat oven to 375 deg. F. Grease a casserole dish.
2) In a medium pan, melt butter. Add flour and whisk for a minute. Slowly add warm milk while whisking rapidly to prevent lumps. Bring to a boil and allow to slightly thicken.
3) Remove from heat. Add salt, nutmeg, black pepper and cayenne pepper. Mix well. Add cheddar cheese and mix thoroughly.
4) Place 2 layers of sliced potatoes on the bottom of casserole dish. Pour 1 cup of the cheese sauce over potatoes. Place another 2 layers and pour another cup of cheese sauce. Repeat until you have filled your casserole dish to your desired thickness. Sprinkle the top with more shredded cheddar cheese. Bake for 1 hour to 1 1/2 hour, until bubbly.