These rich, creamy and cheesy potatoes are a crowd-favorite side dish.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
- 1/2 clove garlic
- 1/3 cup shredded mozzarella cheese
- 1/3 cup shredded asiago cheese
- 1/3 cup shredded raclette or comté cheese
- 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
- Kosher salt and freshly ground pepper
- 2 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 4 fresh bay leaves
- 1/4 cup grated parmesan cheese
Instructions
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
- Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
- Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
- Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
- Photograph courtesy Anna Williams
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 416 |
| Total Fat | 32 g |
| Saturated Fat | 20 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 110 mg |
| Sodium | 474 mg |
Reviews
Great flavor but the potatoes were not fully cooked after baking, covered for 1 hour at 350 degrees and then uncovered for 10 minutes. I will try it again and either parboil the potatoes for a few minutes first or cook for a longer time in th oven.
This is a nice recipe for cooks with a little more experience. I read that several reviewers had to add baking time before the potatoes were completely cooked. Then there were some that “broke” the sauce and here is why.
Generally if the cream separates, that means you’ve heated it too much — either too hot, or too long. Also, if you’re making a cream-based pasta sauce, the standard method is to add the cream last to the other cooked ingredients in the sauce. That way you’re less likely to overcook the cream. This recipe calls for 25 minutes @425. While most gratins are baked at 350 for a longer time. Google “why cream separates” and you can avoid breaking your sauce. It took me years (before google) to figure out what went wrong. I turned the oven off and left the pan in the oven until we left for a gathering. When removed, i immediately covered the pan. The residual heat finished the job.
I wondered why the time did not change if the cook opted to put the pan straight from heat to the oven.
Generally if the cream separates, that means you’ve heated it too much — either too hot, or too long. Also, if you’re making a cream-based pasta sauce, the standard method is to add the cream last to the other cooked ingredients in the sauce. That way you’re less likely to overcook the cream. This recipe calls for 25 minutes @425. While most gratins are baked at 350 for a longer time. Google “why cream separates” and you can avoid breaking your sauce. It took me years (before google) to figure out what went wrong. I turned the oven off and left the pan in the oven until we left for a gathering. When removed, i immediately covered the pan. The residual heat finished the job.
I wondered why the time did not change if the cook opted to put the pan straight from heat to the oven.
This was a great recipe!! The potatoes came out very soft and creamy. Easy to put together as well. I rushed through it and simply used a bag of Italian cheeses. Wife and kids enjoyed it.
This is SO delicious… perfect with our HoneyBaked ham for Christmas dinner this year!!
We’ve been making this recipe for many years for Christmas and Easter. Everyone requests it. It is really a special side dish if you follow the recipe exactly. Goes great with beef or turkey for Christmas and perfect with ham for Easter! It’s very rich which is why we save it for special occasions! For holidays we usually make the recipe twice in a cast iron skillet on the stove top and then slide it 2x into one baking dish. Cooking time exactly as is but then we do re-heat it for Christmas dinner and then the potatoes are cooked perfectly. Best potato dish possibly ever!
We had this the week before last. My son and I absolutely loved it. He wants it again this week and has offered to peel and slice the potatoes. This is a win-win for both of us. Than you for sharing this delicious side dish.
I made in a 10” iron skillet. Used a Gruyère cheese mix plus fresh parm. Cooked covered first 20 min, uncovered last 20to get brown and crisp. Pulled once brown. Cooked 40 min Worked out great. Did blot out extra fat from butter and cheese. Will def do again
Not your Grandma’s scalloped potatoes!
The cheese combo is perfect. Melty, gooey and fun! I used 3 LBS of potatoes cause there’s a lot of sauce. I wouldn’t parboil – the potatoes will fall apart. Just cook another 10/15 minutes. Followed previous suggestion to put foil on top to keep it from getting too crisp. Although the crispness on top is so tasty! Also use the fresh nutmeg.- really brings all the flavors together. This is on the permanent rotation.
The cheese combo is perfect. Melty, gooey and fun! I used 3 LBS of potatoes cause there’s a lot of sauce. I wouldn’t parboil – the potatoes will fall apart. Just cook another 10/15 minutes. Followed previous suggestion to put foil on top to keep it from getting too crisp. Although the crispness on top is so tasty! Also use the fresh nutmeg.- really brings all the flavors together. This is on the permanent rotation.
The flavors were really good but even after using the processor to slice the potatoes to the thickness the recipe calls for, after baking for 1:45 the potatoes still were crunchy. I’ll follow another commenter’s suggestion and parboil them before assembly next time.
Perfection! I substituted with Gruyère and sharp cheddar and kept the parm. So great!