Recipe Background
4-Cheese Scalloped Potatoes offer creamy layers and a rich blend of mozzarella, asiago, and raclette, with a hint of garlic for balance. Resting enriches the texture.
Few dishes rival the cozy embrace of scalloped potatoes layered with cheese. As the oven works its magic, wafts of melted mozzarella, asiago, and raclette remind you why this is a perennial favorite. The nutty aroma from freshly grated nutmeg adds depth, while the combination of cheeses melts into the potatoes, creating a silky and slightly crisp surface. Each bite carries a satisfying blend of tender, creamy potatoes, punctuated by the richness of the cheeses.
One simple tip can elevate your dish—rub the skillet with a clove of garlic before layering in the potatoes. This infuses a gentle hint of garlic without overwhelming the cheeses, balancing each forkful perfectly. The cream bath ensures the potatoes bake to a tender, sliceable texture, while the top turns bubbling and golden.
Preparing this delightful casserole invites shared moments around the kitchen table. The bubbling center and the crispy edges make it hard to resist taking an extra scoop. As these potatoes rest for a few moments before serving, their aroma lingers, setting the stage for a meal that warms even the chilliest days. Gather those you love and dive into a plateful of comfort that speaks to both heart and stomach.
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
- Place a rack in the upper third position in the oven.
- Preheat the oven to 425 degrees F.
- Generously brush a 9x13-inch shallow baking dish with the melted butter.
- Generously brush a large skillet with the melted butter and then rub it with the garlic.
- In a bowl, combine the mozzarella, the asiago, and the raclette.
- 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.
- Sprinkle the potatoes with the salt, the pepper, 1/2 of the butter pieces, and 1/2 of the cheese mixture.
- Arrange the remaining potatoes on top of the cheese mixture and sprinkle them with the salt and the pepper.
- Add the heavy cream, the nutmeg, and the bay leaves on top of the potatoes and let the potato mixture simmer for 3 minutes.
- Top the potatoes with the remaining butter pieces.
- Slide the potato mixture into the prepared baking dish.
- Sprinkle the potato mixture with the parmesan cheese and the remaining cheese mixture.
- Bake the potato mixture until golden, about 25 minutes.
- Let the potatoes rest for 5 minutes.
- Discard the bay leaves and serve.
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