Labadie Recipe Database

Name Cheesy Scalloped Potatoes Number of People 10 List of Ingredients 5 T. flour 3 c. milk 8 oz. shredded Cheddar Jack cheese blend, divided 4 T. grated Parmesan, divided 2 tsp. Dijon mustard 1 tsp. salt 3/4 tsp. paprika, divided 3 lb. (about 6 large) baking potatoes, peeled and sliced 1/8-inch thick (10 cups) 1/4 c. sliced scallions Description Heat oven to 325 degrees. Grease or coat with cooking spray a 13 X 9-inch baking dish. Put flour in a large saucepan. Whisk in milk until blended. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring, 2 minutes or until thickened. Remove from heat; stir in 1 1/2 c. cheese blend, 2 T. Parmesan, mustard, salt and 1/2 tsp. paprika. Put potatoes in baking dish, add sauce and toss to coat. Spread evenly. Cover tightly with foil. Bake 1 hour. Uncover and bake 35 minutes or until potatoes are tender. Sprinkle with remaining cheese and paprika, bake 15 minutes or until cheese melts. To serve, sprinkle with scallions. Time 2 1/2 hours total Difficulty (1-5) 2 Notes Can be baked for 1 hour and then refrigerated, covered, for up to one day. To reheat: Cover and bake at 325 degrees for 30 minutes; uncover, sprinkle with remaining cheeses and paprika and heat 15 minutes or til cheese melts. Image