Cheese and potatoes. Ah, the most amazing of combos. 4-Cheese Scalloped Potatoes take it a step further and combine those beloved spuds with not one, not two, not three (whoa!), but four kinds of cheese. Consider this a miracle of a dish because it can’t possibly get much better than this. And truly, how could it get any better than tender potatoes completely covered in a melty assortment of cheeses?! It’s the perfect side for any meal, and we wouldn’t even judge you if you ate some of these 4-Cheese Scalloped Potatoes right out of the dish. They’re just that good!
Ingredients
- 1 1/2 tablespoons unsalted butter, cut into pieces, plus more, melted, for brushing, divided
- 1/2 clove garlic
- 1/3 cup mozzarella cheese, shredded
- 1/3 cup asiago cheese, shredded
- 1/3 cup raclette cheese or comté cheese, shredded
- 2 pounds russet potatoes, peeled and sliced to 1/8-inch-thickness
- kosher salt, to taste
- pepper, to taste
- 2 cups heavy cream
- 1/4 teaspoon nutmeg, freshy grated
- 4 fresh bay leaves
- 1/4 cup parmesan cheese, grated
Directions
Step 1 –Place a rack in the upper third position in the oven.
Step 2 –Preheat the oven to 425 degrees F.
Step 3 –Generously brush a 9×13-inch shallow baking dish with the melted butter.
Step 4 –Generously brush a large skillet with the melted butter and then rub it with the garlic.
Step 5 –In a bowl, combine the mozzarella, the asiago, and the raclette.
Step 6 –Place the prepared skillet over medium-high heat and add in 1/2 of the potatoes, ensuring they are not stacked on top of each other.
Step 7 –Sprinkle the potatoes with the salt, the pepper, 1/2 of the butter pieces, and 1/2 of the cheese mixture.
Step 8 –Arrange the remaining potatoes on top of the cheese mixture and sprinkle them with the salt and the pepper.
Step 9 –Add the heavy cream, the nutmeg, and the bay leaves on top of the potatoes and let the potato mixture simmer for 3 minutes.
Step 10 –Top the potatoes with the remaining butter pieces.
Step 11 –Slide the potato mixture into the prepared baking dish.
Step 12 –Sprinkle the potato mixture with the parmesan cheese and the remaining cheese mixture.
Step 13 –Bake the potato mixture until golden, about 25 minutes.
Step 14 –Let the potatoes rest for 5 minutes.
Step 15 –Discard the bay leaves and serve.