Creamy Parmesan Scalloped Potatoes

• Vegetarian

• Produce

  • 1 Chives, Fresh
  • 2 lbs Russet potatoes

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated
  • 1 1/2 cup Whipping cream

Found on therecipecritic.com

Description

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1½ cup whipping cream (can also use half and half)
• ½ cup grated Parmesan cheese, divided
• 1 cup shredded mozzarella cheese, divided
• 2 pounds russet potatoes, peeled and sliced about ⅛ inch thick
• Snipped fresh chives for garnish

Directions

• Preheat oven to 325 degrees. Lightly spray a 2 quart casserole dish with cooking spray and set aside. In a small saucepan melt 2 Tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add ¼ cup parmesan cheese.
• Arrange half of the potatoes in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by ½ cup mozzarella cheese. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
• Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork tender and the top is starting to brown. Sprinkle with chives before serving.