0 recipes from contoocook and beyond


3/4 cup packed grated extra sharp cheddar cheese (about 4 ozs.)
3/4 cup crumbled Danish blue cheese (4 oz.
l/3 cup packed grated Parmesan
4 lbs. russett potatoes peeled cut into l/4″ thick rounds
l-l/2 tsp. salt
l/2 tsp. pepper
l/4 cup finely chopped onion
3 tbsps. flour
4 tbsps. butter
3 cups whole milk
Preheat oven m400. Lightly butter lxx9″ dish. Mix all cheeses in small bowl. Arrange half of potatoes
in prepared dish, overlapping slightly. Sprinkle with 3/4 tsp. salt and l/4 tsp. pepper. Sprinkle onion
over then flour. Dot with 2 tbsps. butter. Sprinkle half of cheese mix over . Top with remaiing potatoes
3/4 tsp. salt, l/4 tsp. pepper and 2 tbsps. butter. Reserve remaiing cheese. Bring milk to simmer in
med. saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish
tightly with foil. Bake 45 mins. Uncover dish (liquids in dish may look curdled) sprinkle potatoes with
reserved cheese mix. Bake uncovered until potatoes are tender and cheese is deep golden brown, about
45 mins. longer. (Can be prepared 2 hrs. ahead. Let stand at room temp. Cover and rewarm at 375 oven
about 20 mins. Remove from oven. Let stand l5 mins. before serving. Serves l2 Bon Appetit Nov. 99

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