4 Large baking potatoes
3 Cups Béchamel sauce
1 teaspoon salt
1/4 teaspoon white pepper
3/4 cup grated Mozzarella cheese
1/4 cup grated Colby cheese
Bake potatoes in oven at 400 degrees until completely cooked.
Cool for 30 minutes at room temperature, slice into 1/2″ thick rounds.
Mix together the Béchamel sauce, salt and white pepper.
Add remaining ingredients.
Fold in potatoes.
Place mixture in covered baking dish in a 300F oven for 1 hour, or until potatoes are hot all the way through.
Remove the cover and allow potatoes to brown.
Béchamel Sauce:
1 quart half & half
2 ounces flour
2 ounces clarified butter
Salt and pepper to taste
In a saucepan, combine the flour and butter.
Cook over a low flame, for about 15 minutes until the mixture begins to bubble.
Stir frequently so the roux does not color.
Gradually add the half- &-half, stirring out the lumps as it thickens.
After the entire amount of half & half has been added, cook for 45 minutes over a low flame, stirring occasionally to keep the mixture from sticking to the saucepan.
Season to taste with salt and pepper.
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