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Four-Cheese Scalloped Potatos
by Megan Hickey
serves: 8
  Yummy.
Ingredients:
  1 1/2 tblsp   unsalted butter, plus more for brushing
  1/2 clove   garlic
  1/3 cup   mozzarella cheese
  1/3 cup   asiago
  1/3 cup   comte cheese
  2 lbs   russet potatos, sliced 1/8 in. thick
    sea salt
    black pepper
  2 cups   heavy cream
  1/4 tsp   nutmeg
  4   bay leaves
  1/4 cup   parmesan
Directions:
  1. Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and comte in a bowl.

2. Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

3. Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
4
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves