• Pre-heat oven to 350F (180C). Lightly butter an 8x6 inch (21x16 cm) baking dish.
• Peel and thinly slice the potatoes. Soak the potatoes in cold water for approximately 30 minutes, drain well and pat dry.
• Grate the Fontina.
• In a medium pot melt the butter, whisk in the flour, whisk until smooth, add the milk and continue whisking add the salt and pepper and continue whisking until thickened (just until bubbles start to appear) remove from heat. (If too thick add a little milk).
• In lightly buttered baking dish add a layer of potatoes (⅓ of the potatoes), sprinkle with half the grated cheese and ⅓ of the white sauce, another layer of potatoes, last half grated cheese, ⅓ white sauce, last layer of potatoes, white sauce and sprinkle with the freshly grated Parmesan cheese. Bake covered for 45 minutes, uncover and continue cooking for approximately 15-30 minutes, or until tender. Let sit 5-10 minutes before serving. Enjoy!

You may want to broil the potatoes for 2-3 minutes in order to brown the top.