For years I have made scalloped potatoes by layering sliced potato and onion in a casserole dish and dumping a can of cream of mushroom soup on the top. The result can be gummy and grey depending on the type of potatoes used. I wanted to get away from a milky sauce over the potatoes and experimented with this method. It was very well received by our family!
Slice 3-4 lbs of potatoes in a food processor. (I used new red potatoes and did not peel them.)
Parboil the slices in boiling salted water for 8 minutes (this step could be omitted if you bake the potatoes a little longer)
Butter a 9x13 pan
Put 1/3 of the potatoes on the bottom and sprinkle with 1/2 c grated cheddar cheese, 2 oz of cubed cream cheese, 1 tbsp of flour, salt, pepper to taste.
Add 1/3 of the potatoes and sprinkle with 1/2 c grated cheddar cheese, 2 oz of cubed cream cheese, 1 tbsp of flour, salt, pepper as above. I added 4 oz of lightly cooked sliced mushrooms on the layer too.
Top with remaining potatoes, season with salt and pepper. Add 8-12 oz milk.
Bake at 375 degrees for 45 minutes. Cover lightly with foil for the first 1/2 hour and then let the top brown for the last 15 minutes.
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