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. Preheat oven to 350°. Meanwhile, peel and slice potatoes. Butter a 9x13" glass baking dish.
8. Alternately layer potatoes and sauce in bottom of prepared 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.