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