Best Ever Scalloped Potatoes Four Cheese Blend

Best Ever Scalloped Potatoes Four Cheese Blend See Me Lean Thinly sliced potatoes are layered with a creamy sauce, then baked til golden brown. it's rich, cheesy scalloped potatoes are a classic, indulgent side dish. 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.

The Best Cheesy Scalloped Potatoes Position a rack in the upper third of your oven and preheat the oven to 425°f (220°c). in a small bowl, combine the diced shallot, chopped thyme, salt and pepper. give it a stir and set it aside. in another bowl combine the shredded mozzarella, asiago and gruyere cheeses, and mix together. Peel and thinly slice russet potatoes (aim for 1 8 inch thick slices). use a mandoline if you have one for the most evenly cut slices, otherwise a sharp chef’s knife will also work. warm the potatoes in the sauce. heat the potatoes, half and half, and seasonings together on the stovetop until the dairy comes to a simmer. Preheat oven to 350 degrees f. lightly grease a 9x9 or 2 quart baking dish. use a mandoline, sharp knife, or food processor to thinly slice your potatoes. transfer all of the slices into a large mixing bowl. pour heavy cream over the potatoes and sprinkle with parmesan cheese. add in garlic, salt, nutmeg, and pepper. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. continue cooking for an additional 1 2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (avoid letting it reach a boil.) then remove from heat and set aside. layer the potatoes.

Cheesy Scalloped Potatoes The Cozy Cook After the cream and potato mixture has bubbled for about 10 minutes, turn off the heat. pour or spoon half of the mixture into the greased 9×13 inch pan. sprinkle the first layer with 1 and 1 2 cups sharp cheddar cheese. top the cheese with the rest of the potato and cream mixture and spread to the edges. Instructions. preheat oven to 400°f. lightly grease a 1 quart baking dish. toss cheese together in a large bowl. in a medium bowl whisk together salt, pepper, red pepper flakes and garlic with the heavy cream, set aside. carefully peel and slice potatoes into 1 8 inch discs, using a sharp knife or mandoline slicer.

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