Creamy Scalloped Potatoes|Print

Servings: 6

Unsalted butter

1 1/2 tbsp, cut into pieces (plus for brushing)

Garlic

1/2 clove

Mozzarella

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

Salt

to taste

Ground black pepper

to taste

Heavy cream

2 cups

Nutmeg

1/4 tsp, grated

Bay leaves

Parmesan

1/4 cup

Creamy Scalloped Potatoes

Prep:

30 m

Cook:

20 m

Ready in:

50 m

Position a rack in the upper third. Preheat the oven to 425° F (210° C/Gas mark 7).
Brush a skillet with butter. Rub with garlic.
In a bowl, combine the cheeses: mozzarella, asiago, and raclette.
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.
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.
Then, prepare a baking dish: brush it with butter. Transfer the potatoes to the dish. Sprinkle with Parmesan cheese and the remaining cheeses.
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!