Scalloped Potatoes! Yum!

Lita's Scalloped Potatoes

1 brick of sharp cheddar cheese ½ a brick of horseradish cheese Grated Parmesan cheese for topping Cornstarch Milk Pinch of Italian Seasoning Black Pepper 10-12 potatoes, sliced thin

OR

2-3 handfuls of shredded Monterey Jack and Cheddar ½ a brick of Pepper Jack ½ a brick of Horseradish Grated Parmesan cheese for topping Cornstarch Milk Pinch of Italian Seasoning Black Pepper 10-12 potatoes, sliced thin

Directions:

Slice up the brick cheeses into cubes. In a large saucepan, add two to three spoonfuls of cornstarch and add a small portion of milk. Turn on low heat and stir until cornstarch is well blended with milk (should be a different color tone and density). Then gradually add cheese cubes while still stirring (I normally grab a small handful at a time). Once all the cheese is added the sauce should be thick (if it’s too thick then add more milk until it’s the way you want it and easy for spread).

Spray a baking pan with olive oil cooking spray; then pour a small portion of the sauce into the bottom of the pan. Spread it so it evenly coats the bottom. Take your sliced potatoes and spread a thick layer in the pan. Pour some of the sauce then add more potatoes and sauce, alternating potatoes and sauce until sauce and potatoes are gone (If you notice that you have more potatoes than sauce, add a little more milk to the sauce before you run out). Once you are done filling in the pan with potatoes and sauce, sprinkle the Parmesan cheese over the top for a crunchy topping. Preheat the oven at 375. Cover the pan with tin foil and put it in the oven for 40-45 minutes. At the last five minutes, turn the oven off while the scalloped potatoes finish cooking. Potatoes should be tender and you should be able to pierce a fork all the way through. Yield 8-12 servings.