Servings: 6
Unsalted butter
1 1/2 tbsp, cut into pieces (plus for brushing)
1/2 clove
1/3 cup, shredded
Asiago cheese 
1/3 cup, shredded
Raclette cheese 
1/3 cup, shredded
Russet potatoes
2 lb, peeled and sliced 1/8 inch thick
to taste
Ground black pepper 
to taste
Heavy cream 
2 cups
1/4 tsp, grated
Bay leaves 
1/4 cup
Creamy Scalloped Potatoes
30 m
20 m
Ready in:
50 m
  1. Position a rack in the upper third. Preheat the oven to 425° F (210° C/Gas mark 7). 
  2. Brush a skillet with butter. Rub with garlic. 
  3. In a bowl, combine the cheeses: mozzarella, asiago, and raclette. 
  4. Heat the skillet over medium-high. Spread half the potatoes. Sprinkle with salt (3/4 tsp), half of the butter, half of the cheese mixture, and ground black pepper. 
  5. Add the remaining potatoes. Spread them on top. Sprinkle with salt (3/4 tsp) and ground black pepper. Pour heavy cream over the top. Add nutmeg and bay leaves. Simmer the potatoes for 3 minutes. Next, dot with butter. 
  6. Then, prepare a baking dish: brush it with butter. Transfer the potatoes to the dish. Sprinkle with Parmesan cheese and the remaining cheeses. 
  7. Bake in the preheated oven for 25 minutes, or until golden. Allow the Scalloped potatoes to rest for 5 minutes. Discard the bay leaves. Serve and enjoy!