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Firehouse Recipe of the Week: Three Cheese Scalloped Potatoes

1 Comment

Three Cheese Scalloped Potatoes

Courtesy of Retired PF&R Firefighter Mark Walkley, Station 7 


  • 8 oz. Extra-sharp cheddar cheese
  • 5 oz. crumbled Blue cheese
  • 6 oz. shredded Parmesan cheese (1 ½ cups)
  • 5 lbs. potatoes, peeled and sliced
  • 2 teaspoons salt (divided)
  • 1 teaspoon pepper (divided)
  • 1 cup onion, chopped
  • ¼ cup flour
  • 1 cube butter, melted
  • 3 cups milk


  1. Combine cheeses.
  2. Layer ½ of the potatoes in a 11 by 14 inch baking pan.
  3. Sprinkle 1 teaspoon salt and ½ teaspoon pepper.
  4. Spread onion.
  5. Spread flour
  6. Spread butter.
  7. Spread ½ cheese mixture.
  8. Add remaining potatoes.
  9. Add Remaining salt and pepper.
  10. Reserve remaining cheese.
  11. Bring milk to a simmer, then pour over the potatoes.
  12. Cover with foil and bake 45 minutes at 400.
  13. Uncover and top with remaining cheese.
  14. Bake uncovered another 45 minutes or until potatoes are tender and cheese is golden.
  15. Remove from oven and let stand 15 minutes.

Serves at least 12 firefighters.

April 7, 2010

1 Comment


Jeff Bulger

December 26, 2010 at 8:47 AM

Okay, so I decided to try the Three Cheese Scalloped Potato recipe this Christmas. I bought all of the ingredients, started assembling the dish hours before they came over and there it was.... '1 cube butter melted'. What measure is a cube of butter?...

To the internet, surely the net must know. Well, it doesn't.

Some say it is a stick/quarter lb/half cup. Others say it is a quarter of a stick, which equates to about 3 tablespoons. Half cup or 3 tablespoons..? well I went with the half cup, and am thinking next time I might cut that back. It was good none the less. But I have to know... which is it?

Jeff Bulger
Dundee, IL

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