CHEESY GARLIC SCALLOPED POTATOES

Scalloped Potatoes

with garlic and 3 kinds of cheese

CHEESY GARLIC SCALLOPED POTATOES

1-1/2 pounds “Idaho” potatoes, peeled and thinly sliced

2 tablespoons butter, divided

1 pint heavy cream

1-2 cloves garlic, thinly sliced (depends on how mild or strong you desire)

salt to taste

freshly ground black pepper to taste

2 cups shredded cheddar cheese

4 slices provolone cheese

1/2 cup grated Parmesan cheese

DIRECTIONS

Grease a 1-1/2 quart or larger casserole dish with butter or nonstick spray.

Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter pinched or cut 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 freshly ground black pepper. Repeat layering of potatoes, garlic, butter, cream and cheddar cheese, then top with the slices of provolone cheese. Season again with salt and freshly ground black pepper.

Bake at 325 degrees for 1/2 hour in a preheated oven, then sprinkle the Parmesan cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Peel and thinly slice potatoes

divide butter and cut into small pieces

thinly slice 1-2 cloves of garlic

say cheese

Layer half of the potato slices in the bottom of the casserole dish

Dot with half of the butter and arrange half of the garlic slices over the potatoes

Pour half of the heavy cream over

Sprinkle 1 cup of cheddar cheese over the layer, season with salt and pepper.

Repeat layers

After repeating layers,

top with the slices of provolone cheese and season again with salt and pepper

Bake uncovered in a preheated oven for 1/2 hour at 325 degrees

Sprinkle with the Parmesan cheese over the top

Continue baking for another 30 minutes, or until potatoes are tender

It will create a semi-hard cheese crust

It will taste even better if you use IDAHO potatoes!

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kandyApril 16, 2010 - 5:03 pm

Terry would love these! Did you take all the calories out?
Kandy

JonnApril 12, 2010 - 7:10 pm

I make almost the same recipe. My Dad and I used to hide the left-overs, because we both love these so much. We make these for almost every holiday dinner. Gee….we sure have good taste!

BibiApril 10, 2010 - 11:28 am

Love your version of Scalloped Potatoes. They look so creamy and just bursting with flavor. I might have to make these very soon.

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