On Mon, 1 Dec 2008 10:20:41 -0800 (PST), val189
> wrote:

>Trying to decide which to take to a potluck.
>
>Thanks

I make this approximately. I do like to par cook the sliced spuds in
chicken broth.

Lou

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scalloped potatoes with three cheeses Bon Appétit | November 1999

Rick Rodgers

Rick Rodgers, cookbook author and teacher, says, "I’ve always thought
of mashed potatoes as an everyday way to serve potatoes, but scalloped
potatoes really say special occasion to me. Thanksgiving, Christmas,
Easter—they all call for scalloped potatoes, not something as humble
as mashed. And since I’ve never been one for bland food, I kept
fiddling with the amount and types of cheeses until I got this
full-flavored version. If you like it with turkey, wait until you try
it with the Easter ham."

Makes 12 servings.
ingredients
3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)

4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (§ stick) butter

3 cups whole milk
preparation
Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish.
Mix cheddar cheese, blue cheese and Parmesan in small bowl.

Arrange half of potatoes in prepared baking dish, overlapping
slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper.
Sprinkle onion over, then flour. Dot with 2 tablespoons butter.
Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4
teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve
remaining cheese.


Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk
will not cover potatoes completely). Cover baking dish tightly with
foil. Bake 45 minutes. Uncover dish (liquids in dish may look
curdled); sprinkle potatoes with reserved cheese mixture. Bake
uncovered until potatoes are tender and cheese is deep golden brown,
about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at
room temperature. Cover and rewarm in 375°F oven about 20 minutes.)
Remove from oven; let stand 15 minutes before serving.