Rose Mary's 3 Cheese Scalloped Potatoes
By
Rose Mary Mogan
@cookinginillinois
11
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.
★★★★★ 1 vote5
Ingredients
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4-5 lbwhole potatoes (medium size)
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2 largeyellow onions, peeled & sliced
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6-8 mediummini sweet peppers, sliced-assorted colors
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2 tspgranulated garlic
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1 Tbspkosher salt for boiling potatoes
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2 tspcoarse black pepper
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2 Tbspchopped dried chive
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4 Tbspextra virgin olive oil
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2 Tbspbutter
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6 cmilk, i used 2%
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6 Tbspall purpose flour or wondra
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1 1/2 cgrated parmesan cheese
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8 ozsharp or mild cheddar cheese, shredded
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2 1/2 cmozzarella, shredded
How to Make Rose Mary's 3 Cheese Scalloped Potatoes
- 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.
- 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.