- 20 mins
- 50 mins
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
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.
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