Four Cheese Scalloped Potatoes

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.

These were some serious scalloped potatoes.  Heavy cream, full fat cheese, butter – makes me drool thinking about it.  Everybody loved them and I came home with an empty pan.

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