FOUR-CHEESE SCALLOPED POTATOES
These rich, creamy and cheesy potatoes are a crowd-favorite side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 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
FOUR CHEESE SCALLOPED POTATOES
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees. 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 med high heat Add half of the potatoes, spreading them out Sprinkle with 3/4 tsp salt half of the cut up butter half of the shredded cheese blend and pepper to taste. Arrange the remainig potatoes on top. Sprinkle with 3/4 tsp slat and pepper to taste. Pour the cream over the potatoes, then 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 the remaining shredded cheese blend. Bake until golden about 25 mins Let rest 5 mins before serving Discard the bay leaves
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