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Three Cheese Scalloped Potatoes




Source of Recipe


Internet


List of Ingredients




3 ounces extra-sharp cheddar cheese, shredded
2 ounces Danish blue cheese, crumbled
1 ounce fresh Parmesan cheese, finely grated
1 1/2 pounds russet potatoes, peeled and cut into 1/8 inch
thick rounds (1 refrigerated package of pre-sliced potatoes works well)
salt
ground black pepper
1 1/2 tablespoons all-purpose flour
2 tablespoons butter
1 1/2 cups whole milk or half’n’half


Recipe



Preheat oven to 375°F. Lightly butter 7 x 7 x 2 inch glass baking dish.
Combine cheeses in a small bowl; set aside.

Arrange half of the potatoes in prepared baking dish, overlapping slightly. Sprinkle well with salt and pepper. Top with flour. Cut up one tablespoon butter and dot evenly over top, followed by half of the cheese mixture. Top with remaining potatoes, salt, pepper and other tablespoon butter. Reserve remaining cheese mixture.

Meanwhile, bring milk to just a simmer in medium saucepan or microwave; pour over potatoes (milk will not cover potatoes completely).

Cover with foil or a snug fitting cover; bake 40 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 40 minutes longer. Let cool about 10 minutes and serve.