Rose Mary's 3 Cheese Scalloped Potatoes

Name: Rose Mary's 3 Cheese Scalloped Potatoes
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 10 or more depending on portion size
Cuisine: American
Ingredients: 4-5 lb whole potatoes (medium size); 2 large yellow onions, peeled & sliced; 6-8 medium mini sweet peppers, sliced-assorted colors; 2 tsp granulated garlic; 1 Tbsp kosher salt for boiling potatoes; 2 tsp coarse black pepper; 2 Tbsp chopped dried chive; 4 Tbsp extra virgin olive oil; 2 Tbsp butter; 6 c milk, i used 2%; 6 Tbsp all purpose flour or wondra; 1 1/2 c grated parmesan cheese; 8 oz sharp or mild cheddar cheese, shredded; 2 1/2 c mozzarella, shredded

By Rose Mary Mogan
@cookinginillinois

I made this dish of potatoes to satisfy my husband's hearty appetite. He wanted potatoes to go with the Baby Back Ribs he had made on the grill. I made this recipe with ingredients I had on hand. He loved it, and appreciated that I layered the onions and peppers between each layer of potatoes with lots of cheese sauce.

I peeled and cooked the potatoes whole to hasten the cooking process in the oven. Just 35 minutes in the oven after assembly and they are ready to serve. They had lots of flavor, and I even had enough to give my neighbor a nice casserole size dish. Hope you like them too.

Rating:

★★★★★ 1 vote5

Comments:

11 Comments

Serves:

10 or more depending on portion size

Prep:

35 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

4-5 lb

whole potatoes (medium size)
2 large

yellow onions, peeled & sliced
6-8 medium

mini sweet peppers, sliced-assorted colors
2 tsp

granulated garlic
1 Tbsp

kosher salt for boiling potatoes
2 tsp

coarse black pepper
2 Tbsp

chopped dried chive
4 Tbsp

extra virgin olive oil
2 Tbsp

butter
6 c

milk, i used 2%
6 Tbsp

all purpose flour or wondra
1 1/2 c

grated parmesan cheese
8 oz

sharp or mild cheddar cheese, shredded
2 1/2 c

mozzarella, shredded
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How to Make Rose Mary's 3 Cheese Scalloped Potatoes

Step-by-Step

Peel potatoes and add to a large pot. Cover with water, add in the tablespoon of kosher salt, and bring just to the boiling point, cook for about 15-20 minutes then remove from heat. Drain in a large colander, and set potatoes aside to cool.
Preheat oven to 350 degrees F. Add both butter and olive oil to a large skillet, and heat over medium high heat. Add the sliced peppers and onions.
Cook until onions and peppers are transparent, about 7-8 minutes, then remove from skillet and set aside.
Once cool enough to handle, slice with a sharp knife, set aside until ready to arrange in a casserole dish. I had enough to make one to share with my neighbor, or you can freeze one dish and serve at a later time.
Measure out the 3 cheeses and set aside till needed.
Add the milk and chive & rosemary to a large skillet. I used a 16 inch size skillet. Heat over medium high heat. Using a small bowl or measuring cup, Make a slurry of the flour and about 1/3 cup of milk, stir until flour blends into milk. Once milk is heated and hot add the flour mixture to the skillet, and stir to prevent sticking, and until mixture begins to thicken and coat spoon.Mixture should be very hot.
Now add the parmesan & shredded mozzarella cheese to the sauce mixture, reserving the cheddar for between each layer and on top if desired.
Now arrange a single layer of sliced potatoes to the bottom of a 9 X13 size casserole dish that has been sprayed with nonstick cooking spray, then top with about one third of the cooked onion and pepper mixture. Now add some of the cheddar, granulated garlic & pepper, then about one third of the cheese sauce.
Repeat until dish is full. Top with extra mozzarella and cheddar if desired then bake in preheated 350 degree oven for about 30 to 35 minutes until dish is piping hot and bubbly. Remove from oven.
Allow to sit and cool at least 10 to 15 minutes before serving. This is the second dish that I gave to my neighbor.