FOUR CHEESE SCALLOPED POTATOES

FOUR CHEESE SCALLOPED POTATOES image

Categories Potato

Yield 6-8

Number Of Ingredients 11

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 raciette or comte cheese
2 lbs russet potatoes peeled and sliced 1/8 inch thick
Kosher salt and pepper
2 cups heavy cream
1/4 tsp freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese

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