I signed up to bring potatoes to an early Thanksgiving dinner, and wanted to try these out.
This recipe is from Food Network Magazine, April 2011.
I altered the recipe slightly, noted below.
Four Cheese Scalloped Potatoes
1 1/2 tblsp unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 c shredded mozzarella cheese
1/3 c shredded asiago cheese
1/3 c shredded raclette or comte cheese – I used my favorite parm/asiago blend from Trader Joes
2 lbs russet potatoes, peeled and sliced 1/8 inch thick
2 c heavy cream
1/4 tsp freshly grated nutmeg
4 fresh bay leaves – I used dried
1/4 c grated parmesan cheese
Position a rack in the upper third of the oven and preheat to 425 degrees. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
Heat the skillet over med-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 tsp 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 tsp 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 butter.
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.)
*Sliding the potatoes from the skillet to the baking dish wasn’t easy. I would use a spoon or spatula to transfer next time.
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.