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:

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