Friday, December 23, 2011
Triple Cheese Scalloped Potatos
4 pounds russet potatoes, peeled, and sliced ( about 12-13 med potatos)
1 teaspoon salt
1 stick butter
1/4 cup flour
1/4 onion, finely chopped
3 cups whole milk
3 cups extra-sharp cheddar cheese, grated
1/2 cup (packed) freshly grated Parmesan
1 cup white American cheese, cut into small cubes
1/2 teaspoon ground black pepper
2 cup crushed cornflakes cereal
1.Place the potatoes in a large pot. Cover with water, add salt, then bring to a boil on the stovetop until tender enough to be pierced with a fork. Drain the potatoes. Transfer to a deep baking dish.
2.While the potatoes are cooking, heat 1/2 the stick of butter in a large saucepan. Add the onions and saute until softened over medium heat. Whisk in the flour to make a thick, pasty roux. Slowly begin whisking in the milk. Continue whisking the milk until the mixture thickens slightly. Stir in the cheeses. Salt & pepper to taste.