Scalloped Potatoes with Amish Artisan Cheese
Ingredients
- 2 lbs. medium red potatoes
- 2 Tbsp. butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 3 Tbsp. all-purpose flour
- 2 cups milk
- 1 tsp. dry mustard
- 1/2 tsp. salt
- 1-3/4 cups (7 oz.) Sargento® Limited Edition Shredded Colby-Jack Cheese, divided
Directions
- Simmer potatoes in water to cover until barely tender, about 15 minutes depending on size of potatoes. Drain; rinse with cold water.
- Meanwhile, melt butter in a medium saucepan. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; cook 1 minute longer. Sprinkle flour over onion mixture; cook and stir 1 minute. Add milk, mustard and salt; bring to a boil over high heat, stirring occasionally. Reduce heat; simmer 2 minutes or until thickened, stirring frequently.
- Peel potatoes if desired. Cut into 1/4-inch thick slices. Arrange half in a lightly greased 9-inch square glass baking dish or 1-1/2 qt. casserole dish. Spread half of milk mixture over potatoes; top with 3/4 cup cheese. Repeat layering with remaining potatoes, milk mixture and 1 cup cheese.
- Bake in a preheated 375°F oven 25 to 30 minutes or until bubbly.
