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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!
by Jessica
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