Scalloped Potatoes
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INGREDIENTS 5 tablespoons flour
3 cups milk
1 (8-ounce) bag shredded American and Cheddar Jack cheese blend
4 tablespoons grated Parmesan cheese
2 teaspoons Dijon mustard
1 teaspoon salt
3/4 teaspoon paprika
3 pounds (6 large) baking potatoes, peeled and sliced 1/8-inch thick, 10 cups
1/4 cup sliced scallionsHeat oven to 325 degrees. Grease or coat a 13 x 9-inch or other shallow 3 to 4-quart baking dish with nonstick spray.
Put flour in a large saucepan. Whisk in milk until blended, making sure to get into corners of pot. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer, stirring, 2 minutes or until thickened.
Remove from heat; stir in 1-1/2 cups cheese blend, 2 tablespoons Parmesan, the mustard, salt, and 1/2 teaspoon paprika.
Put potatoes in baking dish, add sauce and toss to coat. Spread evenly. Cover tightly with foil.
Bake 1 hour. Uncover; bake 35 minutes or until potatoes are tender. Can be made ahead up to this point.
Sprinkle with remaining cheeses and paprika; bake 15 minutes or until cheese melts.
To serve, sprinkle with scallions.
Makes 10 servings
NOTE - This can be made ahead through Step 5 up to 1 day ahead. Refrigerate, covered. Reheat, covered, at 325 degrees for 30 minutes. Uncover, sprinkle with remaining cheeses and paprika and heat 15 minutes or until hot and cheese has melted.