Four Cheese Scalloped Potatoes Recipe
Four Cheese Scalloped Potatoes
Submitted By: Taz
Ingredients:
1 ¼ lbs Yukon Gold Potatoes - peeled or unpeeled (your choice)
1 ¼ lbs Red Potatoes - peeled or unpeeled (your choice)
1 Medium Onion - thinly sliced
½ Cup Mozzarella Cheese - grated
½ Cup Gruyère Cheese - grated
½ Cup Asiago Cheese - grated
3 Tbs Unsalted Butter
2 cloves Fresh Garlic - minced
3 Tbs All Purpose Flour
2 Cups Heavy Cream - can substitute half and half OR whole milk if desired
¼ tsp Nutmeg - freshly grated
¼ tsp Dried Thyme
¼ tsp Cayenne Pepper - OPTIONAL
½ tsp Dried Mustard - OPTIONAL
Fresh Ground Black Pepper to taste
Kosher Salt to taste
½ Cup Parmigiano-Reggiano Cheese - grated
Preparation:
- Wash and slice your potatoes into thin disks (apx ⅛ inch thick) - Set aside until needed
- Halve and thinly slice the onion - Set aside until needed
- Mix the grated mozzarella, gruyère, and asiago in a small bowl - Set aside until needed
- Preheat oven to 400ºF
- Heat butter in a medium/large skillet over medium heat until shimmering - Add the garlic and sauté until fragrant (apx 45 seconds) - Slowly whisk in the flour until thoroughly combined - Continue to cook (whisking continuously) until golden (apx 1 minute) - Slowly whisk in the cream and allow to cook until thickened and coats the back of a spoon (apx 4 minutes)
- Turn off the heat - Add the nutmeg, thyme, cayenne (if using), and dried mustard (if using) - Thoroughly combine - Add half of the grated cheese blend a handful at a time and mix until fully melted before adding the next handful - Repeat until HALF of the cheese blend is fully incorporated, melted, and smooth
- Grease a medium (2 quart) casserole or baking dish - Place a layer of potatoes and onion slices in the bottom of the dish and season with salt and pepper to taste - Pour apx ⅓ of the cheese sauce over the top - Sprinkle with apx ⅓ of the remaining shredded cheese blend - Repeat until everything has been layered - Top with the grated parmigiano-reggiano
- Cover and place on a baking sheet in the top third of the oven and allow to bake for 60 minutes - After 60 minutes, remove foil and continue to bake until the top is lightly browned and the potatoes are cooked through and tender (apx 25 minutes more) - At this point, you can place under the broiler for a minute or two to get it extra browned and an extra crispy top
- Serve hot garnished with some diced chives or chopped parsley
