Three Cheese Scalloped Potatoes

By damgoodcook

Ingredients

• 3/4 cup (packed) grated extra sharp cheddar cheese (about 4 oz)
• 3/4 cup crumbled Danish blue cheese (about 4 oz)
• 1/3 cup (packed) freshly grated Parmesan cheese
• 4 lbs russet postatoes, peeled cut into 1/4 inch thick rounds
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup finely chopped onion
• 3 Tbl flour
• 4 Tbl butter
• 3 cups milk

Preparation

Step 1

Preheat oven to 400.

Lightly butter 9 X 13 baking dish.

Mix cheeses in small bowl. Arrange half of the potatoes in baking dish. Sprinkle w/a tsp salt and 1/2 tsp of pepper. Sprinkle oven over; then flour. Dot with 2 Tbl butter. Sprinkle half of cheese mixture over. Top w/remaining potatoes; 2/4 tsp sale 1/4 tsp pepper; 2 Tbl butter. Reserve remaining cheese.

Bring milk to boil in saucepan. Pour milk over potatoes (will not cover potatoes completely). Cover baking dish w/foil. Bake 45 minutes.

Uncover dish (liquids may look curdled); sprinkle potatoes w/remaining cheese mixture. Bake uncovered until potatoes are tender and cheese is golden brown (about 45 minutes longer). Let cool.