M A Y / J U N E 2 0 1 7 POTATO GROWER 25 Tempting Taters Cheesy Scalloped Potato Casserole • Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside. • Slice potatoes in 1/8 inch slice with a mandoline slicer and set aside. • Add butter to a medium saucepan and heat over medium heat. When butter is melted, add garlic and saute for a minute. Add flour, whisk and cook for a minute. Slowly add milk, whisking continuously until no lumps remain. Whisk until mixture is thick and coats the back of a spoon. • Turn heat off and add the cheeses, dry mustard, thyme, paprika, salt and pepper and stir until smooth. • Layer half the potatoes, onions, ham and the corn in prepared casserole dish, pour about half of the cheese sauce over the potatoes and let sit for a minute. Repeat with remaining potatoes, onions, ham, corn and cheese sauce. • Sprinkle the top of potatoes with the three remaining cheeses. Spray a piece of aluminum foil with cooking spray & cover casserole dish with sprayed part down. • Place casserole on a baking sheet and bake for 60 minutes. • Remove foil and bake uncovered an additional 25 to 30 minutes. Potatoes should be tender and cheese melted. Garnish with scallions and serve. • 1 1/4 lbs. red potatoes, washed but not peeled • 1 1/4 lbs. Yukon gold potatoes, washed but not peeled • 1 medium onion, thinly sliced • 1 cup ham, diced • 1 cup frozen or canned corn • 3 Tablespoons butter • 3 Tablespoons flour • 2 cloves garlic, minced • 1 teaspoon dry mustard • 1/4 teaspoon dried thyme • 1/4 teaspoon paprika • 1/8 teaspoon salt & pepper • 2 cups whole milk • 1 cup shredded Cheddar cheese, plus additional 1/4 cup for topping • 1/2 cup Gruyere cheese, shredded plus additional 1/4 cup for topping • 1/4 cup grated Parmesan cheese, plus additional 2 Tablespoons for topping • 2 scallions, chopped for garnish Directions: