Firehouse Recipe of the Week: Three Cheese Scalloped Potatoes
Apr 7, 2010 at 1:19 PM 1 Comment
Three Cheese Scalloped Potatoes
Courtesy of Retired PF&R Firefighter Mark Walkley, Station 7
Ingredients:
- 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
Preparation:
- Combine cheeses.
- Layer ½ of the potatoes in a 11 by 14 inch baking pan.
- Sprinkle 1 teaspoon salt and ½ teaspoon pepper.
- Spread onion.
- Spread flour
- Spread butter.
- Spread ½ cheese mixture.
- Add remaining potatoes.
- Add Remaining salt and pepper.
- Reserve remaining cheese.
- Bring milk to a simmer, then pour over the potatoes.
- Cover with foil and bake 45 minutes at 400.
- Uncover and top with remaining cheese.
- Bake uncovered another 45 minutes or until potatoes are tender and cheese is golden.
- 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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