Cheesy Scalloped Potatoes
Yields 8 Servings
2 1/2 pounds red potatoes, unpeeled
3 tablespoons butter or margarine
1/3 cup chopped green onions
1/3 cup chopped red bell pepper
1 clove garlic, minced
1/4 teaspoon ground red pepper
2 cups whipping cream
3/4 cup milk
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup (4 ounces) shredded Swiss cheese
1/4 cup grated Parmesan cheese
Cut potatoes into 1/8-inch-thick slices; set aside.
Melt butter in a Dutch oven over medium-high heat; add green onions and next 3 ingredients. Cook, stirring constantly, 2 minutes. Add whipping cream and next 3 ingredients, stirring well.
Add potato slices; bring to a boil over medium heat, and cook, stirring gently, 15 minutes or until potato slices are tender. Spoon into a lightly greased 11- x 7- x 1 1/2-inch baking dish; sprinkle with cheeses.
Bake at 350° for 45 minutes or until bubbly and golden brown. Let stand 15 minutes before serving.
Southern Living, FEBRUARY 1996