Four Cheese Garlic Scalloped Potatoes
Four Cheese Garlic Scalloped Potatoes is a gluten free recipe with 4 servings. For $1.41 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This main course has 483 calories, 15g of protein, and 34g of fat per serving. Easter will be even more special with this recipe. 1066 people were glad they tried this recipe. This recipe from Baked by Rachel requires parmesan, salt, ground pepper, and gruyere. From preparation to the plate, this recipe takes roughly 1 hour. Overall, this recipe earns a solid spoonacular score of 64%. Four Cheese Garlic Scalloped Potatoes, Homemade Scalloped Potatoes with Goat Cheese and Garlic, and Scalloped Garlic Potatoes are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
1oz extra sharp cheddar, shredded
2 cloves garlic, minced
1/4 tsp ground black pepper
2oz Gruyere, shredded
1C heavy cream
1oz mild cheddar, shredded
1/3C Parmesan
1/4 tsp red pepper flakes, optional
3 medium russet potatoes (roughly 1.5lb)
3/4 tsp salt
Equipment:
baking pan
oven
whisk
bowl
mandoline
knife
Cooking instruction summary:
Preheat oven to 400F. Lightly grease a 1-quart baking dish. Toss cheese together in a large bowl. In a medium bowl whisk together salt, pepper, red pepper flakes and garlic with the heavy cream, set aside. Carefully peel and slice potatoes into 1/8-inch discs, using a sharp knife or mandoline slicer. Add two layers of potatoes to prepared dish, topping off with a small handful of cheese. Repeat layers until all potatoes and cheese have been used. Top off with heavy cream mixture. Bake for 50-60 minutes or until potatoes are fork tender and top is golden.
Step by step:
1. Preheat oven to 400F. Lightly grease a 1-quart baking dish.
2. Toss cheese together in a large bowl. In a medium bowl whisk together salt, pepper, red pepper flakes and garlic with the heavy cream, set aside.
3. Carefully peel and slice potatoes into 1/8-inch discs, using a sharp knife or mandoline slicer.
4. Add two layers of potatoes to prepared dish, topping off with a small handful of cheese. Repeat layers until all potatoes and cheese have been used. Top off with heavy cream mixture.
5. Bake for 50-60 minutes or until potatoes are fork tender and top is golden.
Nutrition Information:
covered percent of daily need
