| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Danish |
November 19 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Grated extra-sharp cheddar cheese; (about 4 ounces) |
|
|
; (packed) |
| 3/4 |
c |
Crumbled Danish blue cheese; (about 4 ounces) |
| 1/3 |
c |
Freshly grated Parmesan; (about 1 1/4 ounces) |
|
|
; (packed) |
| 4 |
lb |
Russet potatoes; peeled, cut into |
|
|
; 1/4-inch-thick |
|
|
; rounds |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 1/4 |
c |
Finely chopped onion |
| 3 |
tb |
All purpose flour |
| 4 |
tb |
Butter |
| 3 |
c |
Whole milk |
INSTRUCTIONS
Preheat oven to 400F. Lightly butter 13x9x2-inch glass baking dish. Mix
cheddar cheese, blue cheese and Parmesan in small bowl.
Arrange half of potatoes in prepared baking dish, overlapping slightly.
Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over,
then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture
over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper
and 2 tablespoons butter. Reserve remaining cheese.
Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will
not cover potatoes completely). Cover baking dish tightly with foil. Bake
45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle
potatoes with reserved cheese mixture. Bake uncovered until potatoes are
tender and cheese is deep golden brown, about 45 minutes longer. (Can be
prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in
375F oven about 20 minutes.) Remove from oven; let stand 15 minutes before
serving.
Makes 12 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 2309 Calories (kcal); 72g Total Fat; (27% calories from fat);
63g Protein; 365g Carbohydrate; 224mg Cholesterol; 4135mg Sodium Food
Exchanges: 22 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 13
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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