Do you know why everyone loves potatoes? Because they’re so versatile! You can have mashed potatoes, fries, tater tots, baked potatoes and so much more. But few potato dishes can rival the sheer scale of delectability of Four-Cheese Scalloped Potatoes! This dish is the perfect side to take your meal up a notch, full of fluffy potatoes, and melty, creamy, and sharp cheeses including asiago, raclette, and parmesan. If there’s one thing everyone knows, it’s that cheese always goes well with potatoes. Each bite of Four-Cheese Scalloped Potatoes is hearty and indulgent – you won’t be able to get enough!
Ingredients
- 1 1/2 tablespoons unsalted butter, cut into pieces, divided, plus more for brushing
- 1/2 clove garlic
- 1/3 cup mozzarella cheese, shredded
- 1/3 cup asiago cheese, shredded
- 1/3 cup raclette or comté cheese, shredded
- 2 pounds russet potatoes, peeled and sliced 1/8-inch thick
- 3/4 teaspoon kosher salt, plus more to taste
- freshly ground pepper, to taste
- 2 cups heavy cream
- 1/4 teaspoon nutmeg, freshly grated
- 4 fresh bay leaves
- 1/4 cup parmesan cheese, grated
Directions
Step 1 –Position a rack in the upper third of the oven.
Step 2 –Preheat the oven to 425 degrees F.
Step 3 –Generously brush a large, oven-safe skillet with butter.
Step 4 –Rub the skillet with the garlic.
Step 5 –Combine the mozzarella, asiago, and raclette in a bowl.
Step 6 –Heat the skillet over medium-high heat.
Step 7 –Add 1/2 of the potatoes, spreading them out in the skillet.
Step 8 –Sprinkle the potatoes with 3/4 teaspoon salt, 1/2 of the cut-up butter, 1/2 of the shredded cheese blend, and pepper to taste.
Step 9 –Arrange the remaining potatoes on top.
Step 10 –Sprinkle with 3/4 teaspoon salt and pepper to taste.
Step 11 –Pour the cream over the potatoes.
Step 12 –Add the nutmeg and bay leaves.
Step 13 –Simmer for 3 minutes.
Step 14 –Top the potatoes with the remaining cut-up butter.
Step 15 –Generously brush a shallow baking dish with butter.
Step 16 –Slide the potatoes into the dish. Arrange with a fork, if desired.
Step 17 –Sprinkle the potatoes with parmesan and the remaining shredded cheese blend.
Step 18 –Bake until golden, about 25 minutes.
Step 19 –Discard the bay leaves.
Step 20 –Let rest for 5 minutes.
Step 21 –Serve.
