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Ka-boom! It's explosive! It's Cheese Explosion Potatoes! The potatoes are buttery and ultra-tender, almost melting in your mouth while their flavor mingles with the sharp, creamy, nutty, smoky cheese blend. Creamy, charming, and rich, Cheese Explosion Potatoes will blow your taste buds away!
Ka-boom! It's explosive! It's Cheese Explosion Potatoes! The potatoes are buttery and ultra-tender, almost melting in your mouth while their flavor mingles with the sharp, creamy, nutty, smoky cheese blend. Creamy, charming, and rich, Cheese Explosion Potatoes will blow your taste buds away!
Ingredients
- 1 1/2 tablespoons unsalted butter cut into pieces, plus more, to taste, for greasing the skillet and the dish
- 1 clove garlic peeled and whole, cut in half
- 1/3 cup mozzarella cheese shredded
- 1/3 cup Asiago cheese shredded
- 1/3 cup raclette or Comté cheese shredded, can substitute Gruyère
- 2 pounds russet potatoes peeled, sliced 1/8-inch-thick
- kosher salt to taste
- freshly ground black pepper to taste
- 2 cups heavy cream
- 1/4 teaspoon nutmeg freshly grated
- 4 fresh bay leaves
- 1/4 cup parmesan cheese grated
Directions
- Position a rack in the upper third of the oven.
- Preheat the oven to 425 degrees F.
- Using the extra butter, generously grease a large skillet.
- Rub the buttered skillet with the halved garlic clove.
- In a small bowl, add the mozzarella cheese, the Asiago cheese, and the raclette cheese and stir gently to combine.
- Heat the prepared skillet over medium-high heat.
- Add 1/2 of the potatoes to the hot skillet, spreading them out evenly.
- Sprinkle the potato layer in the skillet with the salt, 1/2 of the butter pieces, 1/2 of the cheese mixture, and the black pepper.
- Arrange the remaining potato slices on top of the cheese layer.
- Season the top potato layer with the salt and the pepper.
- Evenly pour the heavy cream over the potatoes.
- Add the nutmeg and the bay leaves to the potato mixture.
- Simmer the potato mixture for 3 minutes.
- Dot the potato mixture with the remaining 1/2 of the butter pieces.
- Using the extra butter, generously grease a shallow baking dish.
- Carefully, slide the potato mixture from the skillet into the prepared baking dish.
- Sprinkle the potato mixture with the parmesan cheese and the remaining cheese mixture.
- Bake until the cheese is golden, about 25 minutes.
- Allow the potatoes to rest for 5 minutes.
- Remove and discard the bay leaves.
- Serve.
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