INGREDIENTS
4 lbs red potatoes, cut into 1-inch chunks
1 teaspoon salt
1 cup milk
1 cup heavy whipping cream
1 1⁄2 teaspoons salt
1 teaspoon ground mustard
1⁄4 teaspoon pepper
1⁄4 teaspoon nutmeg
1 lb sharp cheddar cheese
1⁄2 lb smoked gruyere
1⁄2 cup butter
1 cup panko breadcrumbs
1⁄2 cup grated parmesan cheese
DIRECTIONS
Cover potatoes with water, add 1t salt and bring to a boil.
Cover, reduce heat and simmer until just tender (I started checking at 8 minutes).
Thoroughly drain potatoes and pour into a greased 9 x 13 pan.
Grate cheddar and smoked gruyere.
Combine milk, cream, 1.5t salt, mustard, pepper and nutmeg in a sauce pan and heat over medium heat until bubbles begin to form around the edges.
Reduce heat and stir in cheddar and gruyere until melted.
Pour cheese sauce over the potatoes.
Melt butter, stir in panko and parmesan until thoroughly combined.
Sprinkle over cheese and potatoes.
Bake at 425 for 20 minutes or until bubbly and lightly browned.