- 6
- 20 mins
- 70 mins
Ingredients
- 1 1/2 tbsp 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 comete cheese
- 2 lbs russet potatoes, peeled and sliced, 1/8" thick
- Kosher salt and freshly ground pepper
- 2 c heavy cream
- 1/4 tsp nutmeg
- 4 bay leaves
- 1/4 c parmesan cheese
Preparation
Step 1
Position a rack in the upper third of the oven and preheat the oven to 425 degrees F. 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 medium high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 tsp salt, half of the butter, half of the cheese blend and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with salt and pepper to taste. Pour the cream over the potatoes. Add the nutmeg and bay leaves; simmer 3 mins. Dot the potatoes with the remaining cut up butter.
Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired.
Sprinkle the potatoes with the parmesan and remaining shredded cheese blend. Bake until golden, about 25 mins. Let rest 5 mins before serving. Discard the bay leaves.