Cheesy Potato Casserole

Name: Cheesy Potato Casserole
Yield: serves 12
Ingredients: 4 tablespoons butter, plus more for greasing; 1 1/4 cups (packed) grated extra sharp cheddar cheese (about 6 ounces); 3/4 cup crumbled Danish blue cheese (about 4 ounces); 4 pounds russet potatoes, peeled, cut into 1/4 inch thick rounds (see note); 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 bunch scallions, finely chopped; 3 tablespoons all purpose flour; 3 cups whole milk; 1/4 teaspoon freshly grated dried nutmeg; Generous pinch cayenne pepper

December 9, 2011

Pat: Good old mashed (or fried) potatoes are an everyday event in the South, but there’s something about a casserole of cheesy scalloped potatoes that makes a meal more special. After experimenting with countless variations, we decided that this two-cheese version was our favorite. You’ll love how the sharp cheddar mingles with the blue cheese, and how the finished casserole has a crispy top and a tender, creamy middle. This dish has become a Neely holiday staple, especially at Thanksgiving, because it’s delicious with turkey and buttered green beans.

Cooks' Note

An inexpensive plastic Japanese mandoline makes quick work of slicing the potatoes. This casserole can be prepared up to a day in advance. Rewarm, covered, in a 375°F oven for about 20 minutes.

Recipe notes

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Recipe notes

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