Name: Scalloped Potatoes with Three Cheeses
Yield: 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 (1/2 stick) butter; 3 cups whole milk

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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."

Recipe notes

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