Recipe Background
Do you know why everyone loves potatoes? Because they're so versatile! You can have mashed potatoes, fries, tater tots, baked potatoes and so much more. But few potato dishes can rival the sheer scale of delectability of Four-Cheese Scalloped Potatoes! This dish is the perfect side to take your meal up a notch, full of fluffy potatoes, and melty, creamy, and sharp cheeses including asiago, raclette, and parmesan. If there's one thing everyone knows, it's that cheese always goes well with potatoes. Each bite of Four-Cheese Scalloped Potatoes is hearty and indulgent – you won't be able to get enough!
Do you know why everyone loves potatoes? Because they're so versatile! You can have mashed potatoes, fries, tater tots, baked potatoes and so much more. But few potato dishes can rival the sheer scale of delectability of Four-Cheese Scalloped Potatoes! This dish is the perfect side to take your meal up a notch, full of fluffy potatoes, and melty, creamy, and sharp cheeses including asiago, raclette, and parmesan. If there's one thing everyone knows, it's that cheese always goes well with potatoes. Each bite of Four-Cheese Scalloped Potatoes is hearty and indulgent – you won't be able to get enough!
Ingredients
- 1 1/2 tablespoons unsalted butter cut into pieces, divided, plus more for brushing
- 1/2 clove garlic
- 1/3 cup mozzarella cheese shredded
- 1/3 cup asiago cheese shredded
- 1/3 cup raclette or comté cheese shredded
- 2 pounds russet potatoes peeled and sliced 1/8-inch thick
- 3/4 teaspoon kosher salt plus more to taste
- freshly ground 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.
- Generously brush a large, oven-safe skillet with butter.
- Rub the skillet with the garlic.
- Combine the mozzarella, asiago, and raclette in a bowl.
- Heat the skillet over medium-high heat.
- Add 1/2 of the potatoes, spreading them out in the skillet.
- Sprinkle the potatoes with 3/4 teaspoon salt, 1/2 of the cut-up butter, 1/2 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.
- Add the nutmeg and bay leaves.
- Simmer for 3 minutes.
- Top 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 parmesan and the remaining shredded cheese blend.
- Bake until golden, about 25 minutes.
- Discard the bay leaves.
- Let rest for 5 minutes.
- Serve.
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