scalloped potatoes with three cheeses

Name: SCALLOPED POTATOES WITH THREE CHEESES
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 12
Ingredients: 3/4 cup(s) extra sharp shredded cheddar cheese; 3/4 cup(s) crumbled danish blue cheese; 1/3 cup(s) freshly grated parmesan cheese; 4 pound(s) russet potatoes, cut in 1/4 in slices; 1 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1/4 cup(s) finely chopped onion; 3 tablespoon(s) flour; 4 tablespoon(s) butter; 3 cup(s) whole milk

(6 RATINGS)

158 Pinches 2 Photos

Kimi Gaines

orlando, FL

Updated on Jan 6, 2011

THIS IS GONNA BE A "HIT"

Rate

prep time 20 Min

cook time 1 Hr 15 Min

method ---

yield 12 serving(s)

Ingredients

3/4 cup extra sharp shredded cheddar cheese
3/4 cup crumbled danish blue cheese
1/3 cup freshly grated parmesan cheese
4 pounds russet potatoes, cut in 1/4 in slices
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup finely chopped onion
3 tablespoons flour
4 tablespoons butter
3 cups whole milk

How To Make scalloped potatoes with three cheeses

Step 1

PREHEAT OVEN TO 400F. LIGHTLY BUTTER A 9X13 BAKING DISH. MIX CHEDDAR, BLUE CHEESE & PARMESAN IN A SMALL BOWL. ARRANGE 1/2 OF THE POTATOES IN A 13X 9 INCH BAKER, OVERLAPPING SLIGHTLY. SPRINKLE WITH SALT AND PEPPER. SPRINKLE ONION OVER , THEN FLOUR. DOT WITH 2TBSP BUTTER. SPRINKLE 1/2 THE CHEESE MIXTURE OVER THE POTATOES. TOP WITH REMAINING POTATOES, SALT & PEPPER AND BUTTER. RESERVE REMAINING CHEESE.

Step 2

BRING MILK TO SIMMER AN MEDIUM SAUCEPAN. POUR MILK OVER POTATOES (MILK WILL NOT COVER POTATOES COMPLETELY). TOP WITH REMAINING CHEESE. COVER AND BAKE FOR 45 MIN.
Step 3

UNCOVER DISH, BAKE 45 MINUTES LONGER.
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