Four-Cheese Scalloped Potatoes
Four-Cheese Scalloped Potatoes might be a good recipe to expand your side dish collection. Watching your figure? This gluten free recipe has 380 calories, 9g of protein, and 29g of fat per serving. This recipe serves 8. For 96 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 50 minutes. It can be enjoyed any time, but it is especially good for Easter. 28 people found this recipe to be delicious and satisfying. If you have asiago cheese, heavy cream, fresh bay leaves, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so awesome. Scalloped Potatoes with Cheese, Cheese Scalloped Potatoes, and Two-Cheese Scalloped Potatoes are very similar to this recipe.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
4 fresh bay leaves
1/2 clove garlic
2 cups heavy cream
Kosher salt and freshly ground pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup grated parmesan cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
1/3 cup shredded mozzarella cheese
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
Equipment:
frying pan
oven
bowl
baking pan
Cooking instruction summary:
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
Step by step:
1. 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.
2. Combine the mozzarella, asiago and raclette in a bowl.
3. Heat the skillet over medium-high heat.
4. 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.
5. 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.
6. 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.)
7. Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend.
8. Bake until golden, about 25 minutes.
9. Let rest 5 minutes before serving. Discard the bay leaves.
10. Photograph courtesy Anna Williams
Nutrition Information:
covered percent of daily need
