Ingredients
2 lbs. Yukon Gold Potatoes
¼ cup unsalted butter
1 tbsp. flour
1 ¼ tsp. kosher salt
2 cups heavy cream
2 cups shredded Asiago cheese

Directions
Scrub potatoes; place in a large saucepan and cover with cold water. Boil until tender (30-35 min.); cool. In a medium saucepan, melt butter over medium heat; stir in flour and salt. Cook, stirring constantly, until bubbly. Stir in cream; heat to boiling, stirring constantly. Boil and stir 1 min. Remove from heat; stir in cheese and continue stirring until cheese is melted.  Peel and slice potatoes. Alternately layer potatoes and sauce in a 13x9″ glass baking dish sprayed lightly with cooking spray. Bake, uncovered, in a preheated 350° oven until bubbly (30-35 min.).

Serves 6.

Good to Know:
-- Dish can be assembled and refrigerated, covered, for several hours before baking.
-- The Asiago sauce will separate if the dish is reheated after the initial baking.