2 1/2 pounds russet potatoes, washed well and sliced to 1/8"-1/4" thick (I used the 3/16" setting on my mandolin slicer)

3 Tablespoons salted butter

3 Tablespoons all-purpose flour

2 Tablespoons dry white wine (like pinot grigio)

2 Cups whole milk

1 1/4 teaspoons salt

1/4 teaspoon black pepper

1, 8oz block Wood River Creamery Applewood Smoked Sea Salt Cheddar Gruyere cheese, shredded

6 slices cooked bacon, crumbled

Garnishes: fresh chopped parsley, chives.

For serving (optional): sour cream

1. Prep. Preheat the oven to 375°F and grease a 9x13-inch pan; set aside.
2. Make the cheese sauce. In a large saucepan over low heat, melt the butter and then whisk in the all-purpose flour to make a paste, stirring constantly. Slowly whisk in the wine, milk, salt, and pepper, allowing the mixture to simmer for about 5 minutes while continuing to stir. Stir in about 3/4 of the grated cheese (the rest will be sprinkled on top). Continue to stir until the cheese is melted and the sauce has thickened (about another 5 minutes). 
3. Layer half of the potato discs in a greased 9x13 pan. Add rows of sweet potato discs, overlapping them, and continue to layer until you've used about half of your potatoes.
4. Add half of the bacon by sprinkling it over the first layers of potato discs.
5. Layer the remaining potato discs. Like before, add rows of sweet potato discs, overlapping them, and continuing to layer until you've used up the rest of your potatoes.
6. Pour the cheese sauce over the potatoes and top with the remaining bacon and cheese. Slowly pour the sauce over the layers of sweet potatoes, allowing the sauce to settle in between the layers (use a spatula to spread it to the corners and edges if needed). Then sprinkle the remaining bacon pieces over the potatoes and top with the remaining shredded cheese.
7. Cover and bake. Cover the pan with tinfoil and bake for 40 minutes.
8. Uncover and continue to bake. Remove the tinfoil and continue to bake for an additional 20 minutes, until the cheese on top is lightly browned and the sauce is bubbly.
9. Rest before serving, garnish, and enjoy! Allow the potatoes to rest and set up for about 15 minutes before serving. Then garnish the casserole with fresh parsley and chives and enjoy!
   
   Recipe & Photo Credit: Our Love Language is Food