Printable Recipe: Decadent Three Cheese Scalloped Potatoes

Decadent Three Cheese Scalloped Potatoes

This recipe comes from Bon Appetit Magazine, and is one of those Thanksgiving side dishes that will have your guests falling over themselves in the rush to compliment you. And that's why you invited them over, right? (Kidding!)

With the rich, pungent flavor of blue cheese, the tangy sharpness of cheddar, and the nuttiness of Parmesan, this is a Thanksgiving side dish for true cheese lovers. This recipe takes a long time in the oven, so you may want to make it the day before. Make it ahead of time by cooking completely and refrigerating overnight. (If you simply assemble it, the potatoes will turn black and ugly as they sit.) Bring up to room temperature (this'll probably take a couple of hours. so set these out early) and re-heat in a 375 degree oven for 25 minutes, until hot and bubbly. Recipe serves 12.

Ingredients:
4 oz. (about 3/4 packed C. grated) extra-sharp cheddar
4 oz. creamy blue cheese, crumbled
1 1/4 oz. (about 1/3 packed C.) fresh grated Parmesan
4 lbs. russet potatoes, peeled
1 1/2 tsp. salt, divided
1 tsp. freshly ground black pepper, divided
1/4 C. minced yellow onion
3 tbsp. flour
4 tbsp. unsalted butter, divided
3 C. milk (full fat is best)

Instructions: 1. Slice potatoes into rounds. Rounds should be about 1/4" thick. Combine cheeses in a small bowl. Set aside.

2. Preheat the oven to 400 degrees F.

3. In the bottom of a large buttered casserole dish, arrange half of your potato slices in a layer, allowing potatoes to overlap a bit. Sprinkle potatoes with half the salt and pepper, followed by all of the onion and flour. Dot top of flour with half of butter (2 tbsp.).

4. Sprinkle half of three-cheese mixture over top.

5. Layer on the rest of potatoes. Sprinkle with remaining salt and pepper. Dot with remaining butter. DON'T add remaining cheese yet.

6. In a saucepan or in the microwave, bring milk to a simmer. Pour milk over potatoes. The potatoes may not be completely covered by milk, but that's okay.

7. Bake, covered tightly, 45 minutes.

8. Remove cover and sprinkle remaining cheese over. It's okay if the mixture looks a bit clumpy or strange-- this is normal.

9. Bake, uncovered, another 45 minutes. Potatoes should be tender when poked with a fork, and cheese should be golden.

10. Let potatoes sit about 15 minutes before serving.