Photo: Four-Cheese Scalloped Potatoes Recipe
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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By gaybers
Cape Girardeau, MO
on May 02, 2013
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I have to admit it...one of the best dishes ever!
By Jules1127
on April 03, 2013
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This was a really good recipe--nice change from typical cheddar au gratin. I sliced my potatoes thin in a food processor so they were uniform. Warmed the cream with the nutmeg and bay leaves on the stove and then removed the bay leaves. I substituted guyere for the raclette cheese. Did the dish as one step...in a 9 x 13 pan I did one layer of potatoes, added some chopped onion, sprinkled with a little garlic powder, salt, pepper and butter pieces, then a layer of the cheeses, then another layer of the potatoes, salt, pepper and butter and then cheeses. Poured the cream over the top and baked along with my Ham for Easter dinner. I was worried since I didn't do a flour/butter roux the sauce wouldn't be creamy, but it was awesome! It was very creamy, rich, flavorful and delicious! My guests gave it rave reviews also. It reheated well and was still creamy and yummy as leftovers. Will definitely make again!
By KatSteffens
Austin, TX
on April 02, 2013
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Oh my goodness was this decadently delicious!!! I served this as a side dish for Easter Sunday. I followed the recipe almost exactly, using Comte cheese and instead of 2 cups heavy cream, I substituted a half a cup of the cream for half and half (I ran out of heavy cream. That didn't affect it at all. I also used extremely fresh bay leaves from my garden; and I doubled the nutmeg because I like to get a stronger hint of that flavor. I baked it a couple minutes longer to make sure the top was nice and golden brown before taking it out of the oven. I also left it covered with foil on the counter a bit longer while I finished the rest of the meal prep; but it was still perfectly hot and delicious when served. Definitely a keeper!
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