Pat: Good old mashed (or fried) potatoes are an everyday event in the South, but there’s something about a casserole of cheesy scalloped potatoes that makes a meal more special. After experimenting with countless variations, we decided that this two-cheese version was our favorite. You’ll love how the sharp cheddar mingles with the blue cheese, and how the finished casserole has a crispy top and a tender, creamy middle. This dish has become a Neely holiday staple, especially at Thanksgiving, because it’s delicious with turkey and buttered green beans.

　　

Ingredients

serves 12

　　4 tablespoons butter, plus more for greasing

　　1 1/4 cups (packed) grated extra sharp cheddar cheese (about 6 ounces)

　　3/4 cup crumbled Danish blue cheese (about 4 ounces)

　　4 pounds russet potatoes, peeled, cut into 1/4 inch thick rounds (see note)

　　1 1/2 teaspoons salt

　　1/2 teaspoon freshly ground black pepper

　　1 bunch scallions, finely chopped

　　3 tablespoons all purpose flour

　　3 cups whole milk

　　1/4 teaspoon freshly grated dried nutmeg

　　Generous pinch cayenne pepper

　　

Step 1

Preheat the oven to 400°F. Lightly butter a 13 × 9 × 2 inch glass baking dish.

　　

Step 2

Mix the cheddar cheese and blue cheese in a small bowl. Arrange half of the sliced potatoes in the prepared baking dish, overlapping slightly. Sprinkle the potatoes with a teaspoon of the salt and 1/4 teaspoon of the black pepper. Sprinkle the scallions over the potatoes, and then dust them with the flour and dot with 2 tablespoons of the butter. Sprinkle half of the cheese mixture over the potatoes. Top with the remaining potatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons butter.

　　

Step 3

Reserve the remaining cheese.

　　

Step 4

Bring the milk, nutmeg, and cayenne to a simmer in a medium saucepan. Pour the milk over the potatoes (it will not cover them completely). Cover the dish tightly with foil, and bake for 45 minutes. Remove the baking dish from the oven, uncover, and sprinkle the potatoes with the reserved cheese. Bake, uncovered, until the potatoes are tender and the cheese is deep golden brown, about 45 minutes longer. Remove the dish from the oven; let the casserole stand for 15 minutes before serving.

　　Cooks' Note

　　An inexpensive plastic Japanese mandoline makes quick work of slicing the potatoes. This casserole can be prepared up to a day in advance. Rewarm, covered, in a 375°F oven for about 20 minutes.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.