Scalloped Potatoes

Serves 6 to 8

Baking Temperature: 400 degrees

Time: 1 hour 30 minutes

Ingredients:

  • 3/4 cup grated sharp cheddar cheese (about 4 ounces)
  • 3/4 cup crumbled Danish blue cheese (about 4 ounces)
  • 1/3 cup of grated parmesan (about 1 1/4 ounces)
  • 4 pounds russet potatoes, peeled, cut into 1/4-inch-thick half rounds


Roux:

  • 4 tablespoons butter
  • 1/4 to 1/2 cup finely chopped onion
  • 3 tablespoons flour
  • 2 - 3 cups whole milk
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Melt butter in sauce pan. Add onions, and saute until clear. Add flour slowly and stir. Remove pot from heat and stir in heated milk. Return to heat, stirring until thick. Add salt and pepper to taste.

Preheat oven to 400 degrees. Lightly grease 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and parmesan in a small bowl using a pastry blender.

Arrange half of potatoes in prepared baking dish, overlapping slightly. Spread half of the roux over the potatoes, covering the whole dish. Divide the cheese mixture into two parts and sprinkle the first part over the roux on the potatoes. Top with the remaining potatoes, roux, and cheese mixture, in that order. Add extra parmesan if desired.

Bake* covered for 45 minutes at 400 degrees. Uncover dish and bake another 45 minutes. Remove from oven and let stand 15 minutes before serving. (Can be prepared beforehand and reheated in 375 degrees over for 20 minutes or heated in the microwave.)

*If desired, you can cook the covered dish in the microwave for 15 to 20 minutes. Then bake uncovered at 350 degrees for 20 to 30 minutes to finish.