Parmesan- Gruyère Potato Gratin

ACTIVE TIME: 10 min. TOTAL TIME: 11⁄2 hrs. SERVES: 8

Our test kitchen director used a food processor with a slicing attachment to cut the spuds into rounds in seconds 1⁄2 stick butter

1 Tbs. flour

2 cups milk

1 Tbs. minced fresh thyme 4 baking potatoes, peeled and

sliced into 1⁄4"-thick rounds

1 cup grated Parmesan cheese 1⁄2 cup grated Gruyère cheese 1 bunch fresh chives, sliced 1 Heat oven to 400°F. In pan over medium heat, melt butter. Whisk in flour; add milk. Let simmer 5 min. or until thickened, whisking. Add thyme.

2 Spread 1⁄4 potato slices in bottom of 9" x 13" greased casserole dish. Ladle 1⁄2 cup milk mixture over top; sprinkle with 1⁄4 cup Parmesan and 2 Tbs. Gruyère. Repeat layering 3 times. Cover with foil; bake 1 hr., uncovering during last 10 min. Top with chives.

Prefer to make in a slow cooker? Line cooker with disposable liner.

Add potato slices and 1⁄ stick butter;

2 cover and cook on high 3 to 4 hrs. With 30 min. remaining, add milk, thyme and cheeses. Garnish with chives.