Scalloped Potatoes

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Scalloped Potatoes
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Scalloped Potatoes

Recipe by Anything But Lima BeansCourse: SidesDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

This is my favorite scalloped potato recipe. It is crispy and crunchy on the top cheese layer and bottom layer of potatoes. The blend of cheeses is creamy and delicious! It has great flavor! The cast iron skillet keeps the potatoes warm for serving.

Ingredients

  • 2 Tbsp butter

  • 1 clove garlic

  • 1/2 cup each of mozzarella, asiago and cheddar cheese

  • 2 pounds russet potatoes, skinned and sliced very thinly

  • 2 cups heavy cream

  • 1/4 teaspoon freshly grated nutmeg

  • salt and pepper

  • 4 fresh bay leaves

  • 1/4 cup parmesan cheese

Directions

  • Preheat oven to 425 with oven rack in top 1/3 of oven.
  • Brush butter in cast iron skillet. Cut garlic clove in 1/2 and rub surface of cast iron skillet with the garlic. Leave garlic halves in the skillet.
  • Heat skillet to medium high heat. Layer 1/2 of the potatoes in the skillet, sprinkle with salt and pepper, add 1/2 the cheese and 1/2 the butter. Then add another layer of potatoes, salt and pepper, pour cream over the potatoes, top with nutmeg and bay leaves. Allow to simmer for 3 minutes. Then dot with remaining butter, top with parmesan cheese and then the remaining grated cheese.
  • Move skillet to oven and bake until bubbly and golden on top, approximately 25 minutes. Let rest 5 minutes before serving.

Notes

  • I found this recipe originally in the Foodnetwork magazine. It has been a favorite of my family. Feel free to use other cheeses that you may have on hand.

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