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Three-Cheese Scalloped Potatoes
Serves 8
A great choice for everyday meals.
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Ingredients:
| 1 1/2 cups milk |
| 1 1/2 cups shredded Fontina cheese |
| 1 cup shredded Auribella cheese |
| 1 cup shredded Provolone cheese |
| 1/4 cup ketchup |
| 2 teaspoons Worcestershire sauce |
| 1/4 teaspoon black pepper |
| 2 1/2 lb. baking potatoes, peeled cut into 1/4" slices |
| 2 cups onion, sliced vertically |
| 2 tablespoons fresh parsley, chopped |
Directions:
- Preheat oven to 350° F. Combine milk, 3/4 cup BelGioioso Fontina, 1/2 cup BelGioioso Auribella, 1/2 cup BelGioioso Provolone, ketchup, Worcestershire, and pepper; set aside.
- Arrange half of potatoes and half of onion in the bottom of a 9"x13" baking dish coated with cooking spray. Top with half of milk mixture. Repeat layers and top with 3/4 cup BelGioioso Fontina, 1/2 cup BelGioioso Auribella, 1/2 cup BelGioioso Provolone and parsley.
- Cover and bake at 350F for 1 hour and 15 minutes. Uncover; bake an additional 20 minutes or until potatoes are tender and cheese is browned.
| Course: | Side |
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