Four Cheese Scalloped Potatoes

By brenie_shydee

Ingredients

• 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
• 1/2 clove garlic
• 1/3 cup shredded mozzarella cheese
• 1/3 cup shredded asiago cheese
• 1/3 cup shredded raclette or comte cheese
• 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
• Kosher salt and freshly ground pepper
• 2 cups heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 4 fresh bay leaves
• 1/4 cup grated parmesan cheese

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Position a rack in upper third of oven and preheat 425 degrees F. Generously brush a large skillet w/butter, then rub with garlic. Combine mozzarella, asiago and raclette in bowl.

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

Generously brush a shallow baking dish w/butter; slide the potatoes into the dish; arrange w/a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.

Sprinkle the potatoes w/the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard bay leaves.