4 Cheese Scalloped Potatoes

By carvalhohm

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

Servings 8
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

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

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

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

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