Heat oven to 325°F. Grease or coat a 13 x 9-in. or other shallow 3- to 4-qt baking dish with nonstick spray.
Put flour in a large saucepan. Whisk in milk until blended, making sure to get into corners of pot. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer, stirring, 2 minutes or until thickened.
Remove from heat; stir in 11⁄2 cups cheese blend, 2 Tbsp Parmesan, the mustard, salt and 1⁄2 tsp paprika.
Put potatoes in baking dish, add sauce and toss to coat. Spread evenly. Cover tightly with foil.
Bake 1 hour. Uncover; bake 35 minutes or until potatoes are tender.
Sprinkle with remaining cheeses and paprika; bake 15 minutes or until cheese melts.
To serve: Sprinkle with scallions.
Planning Tip: Can be made through Step 5 up to 1 day ahead. Refrigerate, covered. Reheat covered at 325°F 30 minutes. Uncover, sprinkle with remaining cheeses and paprika and heat 15 minutes or until hot and cheese has melted.
Calories 231 Fat 10g Saturated fat 6g Cholesterol 36mg
Sodium 649mg Carbohydrate 27g Fiber 2g
This recipe has been added to the following public cookbooks:
My Very Best Recipes,
Yummy To My Tummy
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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