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Scalloped Potatoes with Stilton Cheese
Ready Time: 60min
Prep Time: 15min
Cook Time: 45min
1 lb. (3 medium)
russet potatoes, unpeeled, cut into 1/8-inch slices 3/4 cup plus 2 tablespoons low-fat milk
3/4 cup vegetable or light chicken broth
1/4 cup chopped onion
4 teaspoons cornstarch
1 ounce Stilton or other blue cheese
1/2 ounce Neufchatel or low-fat cream cheese
Salt and white pepper
Prep Time: 15min | Cook Time: 45min
Heat oven to 325°F.
In large pot of boiling water, boil potatoes about 1 minute or until translucent and slightly flexible; drain.
In saucepan over medium heat, bring 3/4 cups of the milk, the broth and onion to a simmer.
In small bowl, whisk cornstarch with remaining 2 tablespoons milk; slowly whisk into simmering milk mixture.
Add cheeses and whisk until melted; season with salt, white pepper and cayenne pepper.
In large bowl, gently mix potatoes and cheese sauce.
Spray 8 x 8-inch baking dish with cooking spray; spread potato mixture in dish in an even layer.
Cover dish with foil; bake 25 minutes.
Uncover and bake about 20 minutes more or until sauce is bubbling and potatoes are tender.
Cool slightly before serving.
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