Saturday, December 19, 2009

Three Cheese Garlic Scalloped Potatoes

I got this recipe off of Ive changed the recipe a little bit to the way that my family likes it. Make sure you slice the potatoes very very thin otherwise your cooking time will be off.

Three Cheese Garlic Scalloped Potatoes
(click here for original recipe)
1 pound Yukon Gold potatoes, thinly sliced
4 tablespoons butter, divided
1-1/2 cups heavy cream
3 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese

Preheat the oven to 350 degrees F. Grease a 1 or 1 1/2 quart casserole dish with butter.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Cover top of casserole dish with aluminum foil. Continue baking covered for another 30 minutes, or until potatoes are tender when tested with a fork. Serves 4

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