| FOUR CHEESE SCALLOPED POTATOES Makes 6 servings. 1/4 cup grated Parmesan cheese 4 bay leaves 1/4 tsp nutmeg 2 cups heavy cream Salt and Pepper 2 pounds potatoes, peeled, sliced 1/3 cup shredded cheddar cheese 1/3 cup shredded asiago cheese 1/3 cup shredded mozzarella cheese 1/2 clove garlic 1 1/2 tbs unsalted butter, cut into pieces Heat oven to 425°. Brush a skillet with butter, then rub with garlic. Combine mozzarella, asiago and cheddar in a bowl. Heat skillet. Add half of potatoes, spreading them out. Sprinkle with 3/4 tsp salt, half the butter, half the cheese blend, and pepper to taste. -Arrange remaining potatoes on top. Sprinkle with 3/4 tsp salt and pepper to taste. Pour cream over potatoes, then add nutmeg and bay leaves, simmer 3 min. Dot potatoes with remaining butter. -Brush a baking dish with butter, slide potatoes into dish. Sprinkle potatoes with Parmesan and remaining cheese blend. Bake until golden, 25 min. Let rest 5 min. before SERVING...Discard bay leaves. |
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