Scalloped Potatoes smothered with sharp cheddar cheese, blue cheese, and Parmesan cheese-the ultimate side dish for your Thanksgiving table. If you have only made scalloped potatoes from the dreaded box, have I got a treat for you!
I can guarantee you will never go back to boxed potatoes again. If you do not care for blue cheese, just substitute it for more cheddar cheese or any other type of cheese.
- 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
- 4 tablespoons (1/2 stick) butter
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 3 tablespoons all purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 cups whole milk
- Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish.
- In a small bowl, mix cheddar cheese, blue cheese and Parmesan; set aside.
- Arrange half of potatoes in prepared baking dish, overlapping slightly.
- In a large sauce pan over medium heat, melt butter. Add onions and garlic and saute until golden, about 6 minutes. Add flour, salt, pepper, and milk; cook until thickened. Add half of the cheese mixture, stir until combined.
- Pour half of the milk mixture over the potatoes. Add remaining potatoes. Top with remaining milk mixture.
- Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish; sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer.
- Remove from oven; let stand 15 minutes before serving.
Source: adapted from Bon Appetit, November 1999