Horseradish Scalloped Potatoes - cooking recipe

Ingredients

1 1/2 cups grated extra-sharp cheddar cheese, about 8 ounces
1/3 cup freshly grated parmesan cheese, about 1 1/4 ounce
4 lbs russet potatoes, peeled, cut into 1/4 inch thick rounds
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup finely chopped onion
3 tablespoons all-purpose flour
4 tablespoons butter
3 cups milk
1/4 cup prepared horseradish

Preparation

Preheat oven to 400 degrees. Lightly butter 13 x 9 x 2 glass baking dish.
Mix cheddar cheese and Parmesan in small bowl. Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 1 teaspoons of salt and 1/4 teaspoons pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over top. Top with remaining potatoes, 1 teaspoons salt, 1/4 teaspoons pepper and 2 tablespoons butter. Reserve remaining cheese.
Pour milk into medium saucepan. Stir in horseradish and simmer for 5 minutes. Pour milk mixture over potatoes.Cover baking dish tightly with foil. Bake 45 minutes.
Uncover dish. 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.