Triple Cheese Scalloped PotatoesBrooke McLay
Where I grew up, scalloped potatoes were called “funeral potatoes” because if someone in the city passed away, all of the neighbors would band together and bring a dinner of ham and cheesy potatoes. Thankfully, this satisfying comfort food works as well for auspicious occasions as it does for inopportune ones. A hearty, palate-friendly offering for your post-holiday parties, family get-togethers, or weeknight meals, there is nothing about this recipe that isn’t perfect. Except for, of course, the calorie count. A minor fact on which you have recieved forewarning. These are, after all, called “funeral potatoes” in some states.
Three Cheese Scalloped Potatoes
4 pounds russet potatoes, peeled, cut into bite-sized pieces
1 teaspoon salt
1 stick butter
1/4 cup flour
1/4 onion, finely chopped
3 cups whole milk
3 cups extra-sharp cheddar cheese, grated
1/2 cup (packed) freshly grated Parmesan
1 cup American cheese, cut into small cubes
1/2 teaspoon ground black pepper
2 cup crushed cornflakes cereal
Place the potatoes in a large pot. Cover with water, add salt, then bring to a boil on the stovetop until tender enough to be pierced with a fork. Drain the potatoes. Transfer to a deep baking dish.
While the potatoes are cooking, heat 1/2 the stick of butter in a large saucepan. Add the onions and saute until softened over medium heat. Whisk in the flour to make a thick, pasty roux. Slowly begin whisking in the milk. Continue whisking the milk until the mixture thickens slightly. Stir in the cheeses. Salt & pepper to taste.
Pour the cheese mixture over the potatoes. Stir the potatoes slightly until they are well coated with the cheese mixture.
In a small, microwave safe bowl, melt the remaining butter, then stir in the crushed cornflakes. Sprinkle atop the potatoes. Bake in an oven preheated to 350 degrees for 30-40 minutes, or until the cheese is bubbling and the cornflakes have turned golden brown. Allow to cool slightly before serving.