Scalloped Cheesy Potatoes

Make this for your Thanksgiving get together. 

Scalloped Cheesy Potatoes
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Gruyere Cheese
1/4 Cup Grated Parmesan Cheese
2 Cups Heavy Cream
3-4 Cloves Garlic, Sliced
1 Tbsp. Fresh Rosemary, chopped
2 Tbsp. Butter
1 1/4 Tsp. Kosher Salt
1/2 Tsp. Freshly Ground Black Pepper
5 Russet or Idaho Potatoes, peeled and thinly sliced

Pre-heat your oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with foil. Grease shallow baking dish.

In a large bowl combine, cheddar, gruyere, parmesan, heavy cream, garlic, rosemary, salt, and pepper. Toss the thinly sliced potatoes into the cream mixture until well coated.

Arrange the potato slices in the baking dish. Pour the remaining cream mixture over the potatoes. Top with dollops of butter. Cover the baking dish with foil and bake for 40 minutes.

Remove the foil and bake for an additional 30-40 minutes or until the potatoes are very tender and the top is golden brown.

Remove from the oven and allow to sit for 10-15 minutes. Serve and enjoy.



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