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Creamy Four-Cheese Scalloped Potatoes Recipe

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4 from 197 reviews

Creamy and cheesy scalloped potatoes layered with a blend of mozzarella, asiago, gruyere, and parmesan cheeses, enriched with fresh thyme and shallots, baked in a luscious heavy cream sauce with a hint of nutmeg.

Ingredients

Potatoes

  • 2 pounds russet potatoes, peeled and thinly sliced

Cheese Blend

  • ⅓ cup shredded mozzarella cheese
  • ⅓ cup shredded asiago cheese
  • ⅓ cup shredded gruyere cheese
  • ¼ cup freshly grated parmesan cheese

Other Ingredients

  • 2 tablespoons butter, cut into small pieces
  • 1 large shallot, finely diced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups heavy cream
  • ¼ teaspoon grated nutmeg

Instructions

  1. Prepare the potatoes: Peel and thinly slice the russet potatoes using a knife or mandoline to ensure even thickness for consistent cooking.
  2. Preheat the oven: Set your oven temperature to 350°F (175°C) to get it ready for baking the scalloped potatoes.
  3. Sauté shallots and thyme: In a small pan, gently sweat the finely diced shallot with the chopped fresh thyme over medium heat until fragrant and translucent, about 2-3 minutes. This step brings out deeper flavor.
  4. Layer the potatoes and cheeses: Lightly butter a baking dish. Arrange a layer of sliced potatoes evenly in the dish. Sprinkle a portion of the salt, black pepper, shallot-thyme mixture, and the blend of mozzarella, asiago, gruyere, and parmesan cheeses evenly over the potatoes. Repeat layering until all potatoes and cheeses are used, finishing with cheese on top.
  5. Add the cream mixture: In a bowl, combine the heavy cream with grated nutmeg and a pinch of additional salt and pepper. Pour this cream mixture evenly over the layered potatoes to ensure creamy richness as it bakes.
  6. Dot with butter: Scatter the small pieces of butter over the top layer to help create a golden, flavorful crust while baking.
  7. Bake the potatoes: Cover the dish with foil and bake in the preheated oven for about 45 minutes. Then remove the foil and bake uncovered for another 20-25 minutes, or until the top is golden brown and the potatoes are fork-tender.
  8. Rest and serve: Let the scalloped potatoes rest for about 10 minutes after baking to allow the sauce to thicken slightly. Serve warm as a comforting side dish.

Notes

  • Use russet potatoes for best texture and creaminess.
  • Thin slicing the potatoes ensures even cooking.
  • Covering with foil during the first part of baking prevents the dish from drying out.
  • Resting before serving helps the dish set properly.
  • Fresh thyme can be substituted with dried thyme but reduce quantity by half.

Find it online: https://justsosavory.com/creamy-four-cheese-scalloped-potatoes-recipe/