+ Add All Three-Cheese Scalloped Potatoes Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Three-Cheese Scalloped Potatoes
Rate this Recipe
Serves 8
A great choice for everyday meals.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
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.
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Three-Cheese Scalloped Potatoes
Serves 8
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.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
