Four-Cheese Scalloped Potatoes

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
6-8 servings
Level:
Easy

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
Directions
  • Position a rack in the upper third of the oven and preheat 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 teaspoon salt, half of the cut-up butter, half of the 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 the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. 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. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

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

  • Photograph courtesy Anna Williams


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