This is your recipe for cheesy, gooey, golden-brown scalloped potatoes, loaded with three types of cheese–cheddar, Gorgonzola, and Parmesan–and given a punch with a pinch of cayenne pepper.
3/4 cup extra-sharp cheddar cheese, packed
1/3 cup freshly grated Parmesan cheese, packed
3/4 cup (4 oz) crumbled Gorgonzola cheese
4 lbs russet potatoes, peeled and cut into 1/4" rounds
3 Tbsp all-purpose flour
3 cups 2% milk
1/4 tsp cayenne pepper
1-1/2 tsp salt
1/2 tsp pepper
Preheat the oven to 400°F.
In a medium bowl, combine cheddar, Gorgonzola, and grated Parmesan cheese. Set aside.
Lightly coat a 9" x 13" baking dish with butter.
Spread half of the potato rounds, overlapping slightly, onto the bottom of the baking dish. Sprinkle 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper over the potatoes.
Sprinkle 3 Tbsp all-purpose flour over the potatoes. Cut 4 Tbsp unsalted butter into 1/2" pieces and dot the potatoes with half of the pieces. Sprinkle half the cheese over the top. Set aside remaining cheese.
Top with the remaining potatoes, 3/4 tsp salt, 1/4 tsp freshly ground black pepper, and remaining butter pieces.
In a medium saucepan, bring milk to a simmer. Pour evenly over the potatoes (the milk will not completely cover the potatoes). Sprinkle with 1/4 tsp cayenne pepper.
Cover the dish tightly with aluminum foil, place on a large baking sheet, and put into the oven. Bake the scalloped potatoes for 45 minutes. Uncover the dish, top with remaining cheese, and put back into the oven, still uncovered. The milk may look curdled at this point. Bake for an additional 45 minutes, or until the potatoes are tender and the cheese is deep golden brown. Remove from oven and let rest 15 minutes before serving.
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