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Return to browsing category: Pasta/Rice/Potatoes

Four-Cheese Scalloped Potatos by Megan Hickey serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

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

Categories:

Pasta/Rice/Potatoes
Quick & Easy
Side Dishes
Smart Budget Foods
Vegetables
Vegetarian/Vegan