Scalloped Potatoes with Amish Colby-Jack Recipe

There is nothing better on a bristly fall day than a warm, cheesy dish made from authentic, fresh and homemade ingredients—and no one makes authentic homemade cheese quite like the Amish.

Sargento is proud to announce they have partnered with the Indiana Amish to create their newest limited edition cheese; Limited Edition Amish Colby-Jack. With its unique mild flavor, Amish Colby-Jack is perfect for any delicious fall recipe.

Ingredients

* 2 lbs. medium red potatoes

* 2 Tbsp. butter

* 1/2 cup chopped onion

* 2 cloves garlic, minced

* 3 Tbsp. all-purpose flour

* 2 cups milk

* 1 tsp. dry mustard

* 1/2 tsp. salt

* 1-3/4 cups (7 oz.) Sargento® Limited Edition Shredded Colby-Jack Cheese, divided


Directions

1. Simmer potatoes in water to cover until barely tender, about 15 minutes depending on size of potatoes. Drain; rinse with cold water.

2. Meanwhile, melt butter in a medium saucepan. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; cook 1 minute longer. Sprinkle flour over onion mixture; cook and stir 1 minute. Add milk, mustard and salt; bring to a boil over high heat, stirring occasionally. Reduce heat; simmer 2 minutes or until thickened, stirring frequently.

3. Peel potatoes if desired. Cut into 1/4-inch thick slices. Arrange half in a lightly greased 9-inch square glass baking dish or 1-1/2 qt. casserole dish. Spread half of milk mixture over potatoes; top with 3/4 cup cheese. Repeat layering with remaining potatoes, milk mixture and 1 cup cheese.

4. Bake in a preheated 375°F oven 25 to 30 minutes or until bubbly

Recipe is courtesy of Sargento.