Scalloped Potatoes with Three Cheeses

Scalloped Potatoes with Three Cheeses

  • Serves: Makes 12 servings
Scalloped Potatoes with Three Cheeses

Scalloped Potatoes with Three Cheeses

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1/4 cup Onion
    • 4 lbs Russet potatoes
  • Baking & Spices

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

    • 4 tbsp Butter
    • 3/4 cup Cheddar cheese, packed grated sharp
    • 3/4 cup Danish blue cheese
    • 1/3 cup Parmesan, packed
    • 3 cups Whole milk

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Description

Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes really say special occasion to me. Thanksgiving, Christmas, Easter—they all call for scalloped potatoes, not something as humble as mashed. And since I've never been one for bland food, I kept fiddling with the amount and types of cheeses until I got this full-flavored version. If you like it with turkey, wait until you try it with the Easter ham."

Ingredients

  • 3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
  • 3/4 cup crumbled Danish blue cheese (about 4 ounces)
  • 1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
  • 4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup finely chopped onion
  • 3 tablespoons all purpose flour
  • 4 tablespoons (1/2 stick) butter
  • 3 cups whole milk

Directions

  • Preparation Preheat oven to 400°F. 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 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon 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. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

Nutrition

Nutritional Info Calories270 Carbohydrates33 g(11%) Fat12 g(18%) Protein10 g(20%) Saturated Fat7 g(35%) Sodium511 mg(21%) Polyunsaturated Fat1 g Fiber2 g(8%) Monounsaturated Fat3 g Cholesterol32 mg(11%) per serving (12 servings) Powered by Edamam
  • Serves: Makes 12 servings
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Title:

Scalloped Potatoes with Three Cheeses

Descrition:

When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes really say special occasion to me.

Scalloped Potatoes with Three Cheeses

  • Produce

    • 1/4 cup Onion
    • 4 lbs Russet potatoes
  • Baking & Spices

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

    • 4 tbsp Butter
    • 3/4 cup Cheddar cheese, packed grated sharp
    • 3/4 cup Danish blue cheese
    • 1/3 cup Parmesan, packed
    • 3 cups Whole milk

The first person this recipe

epicurious.com

epicurious.com

105 0

Found on epicurious.com

Epicurious

Scalloped Potatoes with Three Cheeses

When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes really say special occasion to me.