Labadie Recipe Database

Labadie Recipe Database

id	288
Name	Cheesy Scalloped Potatoes
Main Dish Category	Side Dish
Secondary Dish Category
Main Ingredient	Potatoes
Other Ingredient
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
Cooking Type	StoveTop and Baking
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.
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