White Cheddar and Chive Scalloped Potatoes

Preheat oven to 350 F.

1. Slice the potatoes thinly and layer evenly into an oven safe skillet that is about 9 1/2 inches round and 2 inches deep. Set aside. In a medium sized pot over medium heat, melt the butter. Once the butter has completely melted, whisk in the flour a tablespoon and then teaspoon at a time until fully incorporated and the mixture becomes slightly brown.

2. Begin to add the milk a cup at a time while whisking to make sure there aren’t any clumps forming. The heat should still remain on medium. Once all the milk has been added, continue to stir slightly while the milk mixture begins to thicken. This should take about 5 minutes. Add a half cup of each of the cheeses, 1/4 cup of chives and stir. The mixture will thicken even more. Once the cheese has completely melted into the milk mixture,season with a little salt and pepper and pour over the potatoes.

3. Top off with the remaining cheeses, sprinkle with more chopped chives, and the bacon bits. Place skillet on top of a baking sheet in case it over flows. Bake in the preheated oven for 1 hour and until the cheese on top is golden brown. When finished remove from oven and allow to cool for about 10 to 15 minutes.