Silani Cheese Products

	3 Cheese Scalloped Potatoes 3/4 cup (packed) grated Silani old Cheddar cheese 3/4 cup crumbled Silani Danish Blue 1/3 cup (packed) freshly grated Silani Parmesan 4 lbs. russet potatoes, peeled, cut into 1/4-inch-thick rounds 1 1/2 tsp. salt 1/2 tsp. ground black pepper 1/4 cup finely chopped onion 3 tbsp. all purpose flour 4 tbsp. butter 3 cups whole milk
	Preheat oven to 400F. Lightly butter 13x9x2-inch glass baking dish. Mix the Cheddar, Danish Blue and Parmesan cheeses in a small bowl. Arrange half of the potatoes in prepared baking dish, overlapping slightly. Sprinkle with a tsp. of salt and 1/4 tsp. of pepper. Sprinkle onion over, then flour. Dot with 2 tbsp. butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 tsp. salt, 1/4 tsp. pepper and 2 tbsp. butter. Reserve remaining cheese. Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. Remove from oven; let stand 15 minutes before serving. Serves: 12