Sunday, October 19, 2008

Scalloped Potatoes with Three Cheeses

Scalloped Potatoes with Three Cheeses

(From Sherry Jaeger’s Kitchen – 2007)

Makes 12 servings

¾ cup, packed grated extra-sharp cheddar cheese (about 4 oz)

¾ cup crumbled Danish blue cheese (about 4 oz)

1/3 cup, packed freshly grated Parmesan (about 1 ¼ oz)

4 pounds russet potatoes, peeled, cut in ¼-inch-thick rounds

1 ½ tsp salt

½ tsp ground black pepper

¼ cup finely chopped onion (I used more)

3 Tbl all purpose flour

4 Tbl butter

3 cups whole milk

Preheat oven to 400. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar, blue cheese and Parmesan in small bowl.

Arrange half the potatoes in dish, overlapping slightly. Sprinkle with 1 tsp salt and ¼ tsp pepper. Sprinkle onion over, then flour. Dot with 2 Tbl. Butter. Sprinkle half the cheese mixture over. Top with remaining potatoes, ¾ tsp salt, ¼ tsp pepper and 2 Tbl butter. Reserve remaining cheese.

Bring milk to simmer in saucepan. Pour warmed 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. (Can be prepared 2 hours ahead. Let stand at room temp. Cover and rewarm in 375 oven about 20 minutes. Remove from oven; let stand 15 minutes before serving.


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