Cheese Scallopped Potatoes

By á-8035

Ingredients

• Note:
• 1 1/2 lbs. thinly sliced yukon gold potatoes
• 2 Tbsp. divided butter
• 1 pint(s) heavy cream
• 3 cloves minced garlic
• salt & pepper *
• 2 cup(s) shredded cheddar cheese
• 4 slices provolone cheese, deli
• 1/2 cup grated parmesan/romano cheese, deli **
• to taste
• can use just parmesan, just romano, or a parmesan-romano blend - just make sure it's grated

Preparation

Step 1

Preheat oven to 325 degrees F. Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces.
Sprinkle half of the garlic over the potatoes, then pour half of the heavy cream over.
Sprinkle one cup of cheddar cheese over the layer, and season with salt and pepper.
Repeat layering of potatoes, garlic, cream and cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake for 30 minutes, then sprinkle the parmesan/romano cheese over the top. (This creates a semi-hard cheese crust.) Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
Serve hot. You can sprinkle fresh chopped parsley on top if you like.