Scalloped Potatoes with Cheese

1/4 c. grated Parmesan cheese
2 c. (about 8 oz.) grated Monterey Jack cheese
1 c. milk
2 T. all-purpose flour
1 t. salt
1/8 t. white pepper
2 drops of Tabasco sauce
4 large russet potatoes (about 2-1/2 lbs.), peeled and thinly, evenly sliced
8 green onions, including some tender green tops, sliced
Paprika for sprinkling on top

Preheat oven to 350 degrees. Toss the Parmesan and Monterey Jack cheese together in a small bowl. In a medium blow, whisk together milk, flour, salt, pepper, and Tabasco.

In a 2-qt. casserole lightly coated with cooking spray or oil, layer half of the potatoes, all of the green onions, and half of the cheeses. Do not stir. Add remaining potatoes. Pour milk mixture over the potatoes. Add remaining cheeses on top and sprinkle with paprika. Cover and bake 30 minutes. Uncover and bake until potatoes are tender and golden on top, 30 to 35 minutes or longer. Let stand 5 minutes before serving.

Serves 6.

From The Big Book of Potluck, p. 178.