1. Arrange potatoes in a large saucepan; cover with cold water.
2. Bring water to a boil and cook potatoes until tender (30-35 min.).
3. Drain potatoes; let stand until cool enough to handle.
4. While potatoes cool, melt butter in a medium saucepan over medium heat; stir in flour and salt. Cook, stirring constantly, until bubbly.
5. Stir in cream; heat to boiling, stirring constantly. Boil and stir for 1 min.
6. Remove from heat; stir in cheese. Continue stirring until cheese is melted; set sauce aside.
7. Peel and slice potatoes. Preheat oven to 350°.
8. Alternately layer potatoes and sauce in a buttered 13x9" glass baking dish, ending with sauce on top.
9. Bake in preheated oven, uncovered, until bubbly and thoroughly hot (30-35 min.).

Tasty Tips:

• This dish can be assembled and refrigerated, covered, for several hrs. before baking.
• The Asiago sauce will separate if the potatoes are reheated after the initial baking.