Lynn
01-21-2009, 06:38 PM
Three Cheese Scalloped Potatoes
Ingredients
4 lb Russet potatoes; peeled, cut into 1/4-inch-thick pieces
1/3 c Freshly grated Parmesan (packed)
3/4 c Grated extra-sharp cheddar (packed)
3/4 c Crumbled Danish blue cheese
1/2 tsp Ground black pepper
1 1/2 tsp Salt
1/2 tsp cayenne
1/4 c Finely chopped onion
3 tbs All purpose flour
4 tbs Butter
3 c Whole milk
Instructions
Preheat oven to 400F.
Lightly butter 13x9x2-inch glass baking dish.
Mix cheddar cheese, blue cheese and parmesan in small bowl.
Arrange half of potatoes in prepared baking dish, overlapping slightly.
Sprinkle with teaspoon salt and half of the peppers.
Sprinkle the onion over then the flour.
Dot with 2 tablespoons butter.
Sprinkle half of cheese mixture over the top.
Top with remaining potatoes, remaining salt and pepper and 2 tablespoons butter. Reserve remaining cheese.
Bring milk to simmer in medium saucepan.
Pour milk over potatoes (milk will not cover potatoes completely).
Cover baking dish tightly with foil.
Bake 45 minutes.
Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture.
Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer.
Makes about 12 servings.
Ingredients
4 lb Russet potatoes; peeled, cut into 1/4-inch-thick pieces
1/3 c Freshly grated Parmesan (packed)
3/4 c Grated extra-sharp cheddar (packed)
3/4 c Crumbled Danish blue cheese
1/2 tsp Ground black pepper
1 1/2 tsp Salt
1/2 tsp cayenne
1/4 c Finely chopped onion
3 tbs All purpose flour
4 tbs Butter
3 c Whole milk
Instructions
Preheat oven to 400F.
Lightly butter 13x9x2-inch glass baking dish.
Mix cheddar cheese, blue cheese and parmesan in small bowl.
Arrange half of potatoes in prepared baking dish, overlapping slightly.
Sprinkle with teaspoon salt and half of the peppers.
Sprinkle the onion over then the flour.
Dot with 2 tablespoons butter.
Sprinkle half of cheese mixture over the top.
Top with remaining potatoes, remaining salt and pepper and 2 tablespoons butter. Reserve remaining cheese.
Bring milk to simmer in medium saucepan.
Pour milk over potatoes (milk will not cover potatoes completely).
Cover baking dish tightly with foil.
Bake 45 minutes.
Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture.
Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer.
Makes about 12 servings.