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Ingredientes
- 3/4 c. Grated extra-sharp cheddar cheese, (about 4 ounces) (packed)
- 3/4 c. Crumbled Danish blue cheese, (about 4 ounces)
- 1/3 c. Freshly grated Parmesan, (about 1 1/4 ounces) (packed)
- 4 lb Russet potatoes, peeled, cut into 1/4-inch-thick rounds
- 1Â 1/2 tsp Salt
- 1/2 tsp Grnd black pepper
- 1/4 c. Finely minced onion
- 3 Tbsp. All purpose flour
- 4 Tbsp. Butter
- 3 c. Whole lowfat milk
Direcciones
- Preheat oven to 400F. 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 tsp. salt and 1/4 tsp. pepper. Sprinkle onion over, then flour. Dot with 2 Tbsp. butter. Sprinkle half of cheese mix over. Top with remaining potatoes, 3/4 tsp. salt, 1/4 tsp. pepper and 2 Tbsp. butter. Reserve remaining cheese.
- Bring lowfat milk to simmer in medium saucepan. Pour lowfat milk over potatoes (lowfat milk won't cover potatoes completely). Cover baking dish tightly with foil. Bake 45 min. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mix. Bake uncovered till potatoes are tender and cheese is deep golden, about 45 min longer. (Can be prepared 2 hrs ahead. Let stand at room temperature. Cover and rewarm in 375F oven about 20 min.) Remove from oven; let stand 15 min before serving.
- Makes 12 servings.
