Red Bliss Scalloped Potatoes

Red Bliss Scalloped Potatoes

  • 2 lbs Red Bliss Potatoes
  • 2 cups Ritz Cracker Crumbs
  • 3 Tbs Melted Butter
  • 4 Tbs Butter
  • 4 Tbs Flour
  • 3 Cups Milk
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dry Mustard
  • 2 cups Cheddar Cheese, shredded
  • 2 cups Mozzarella Cheese, shredded

Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then cover pot and reduce heat to medium. Simmer for 15-20 mins, or until potatoes have softened. Drain and cool until potatoes are cool enough to handle. Slice potatoes into ¼” rounds and set aside.

While potatoes are simmering, place 4 tbs butter in a sauce pan and melt over medium heat. Add flour and whisk together until smooth, cooking for about 4-5 minutes. Add milk and seasoning and whisk together to create sauce, cooking over medium low heat until sauce is thick and smooth(about 10 mins). While sauce is cooking, combine cracker crumbs and melted butter and set aside.

Shingle sliced potatoes across the bottom of a casserole dish, then ladle enough sauce over them to cover. Sprinkle both shredded cheeses over the top of the sauce and potatoes. Repeat the process until all potatoes are used, and pour remaining sauce over the top. Sprinkle the cracker crumb mixture evenly over the top. At this point the dish can be refrigerated to be baked at a later time, or put directly into a preheated 350 degree oven for about 35-45 minutes.