Four Cheese Scalloped Potatoes

Four Cheese Scalloped Potatoes Whatcha Cooking Good Looking Recipe 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. 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.

Four Cheese Scalloped Potatoes Recipe Best Recipes Learn how to make scalloped potatoes with a creamy sauce and a four cheese blend of mozzarella, asiago, gruyere and parmesan. this recipe is easy, indulgent and perfect for holidays or special dinners. Step 3 generously brush a 9x13 inch shallow baking dish with the melted butter. step 4 generously brush a large skillet with the melted butter and then rub it with the garlic. step 5 in a bowl, combine the mozzarella, the asiago, and the raclette. step 6 place the prepared skillet over medium high heat and add in 1 2 of the potatoes. Step 1: make the sauce. heat your oven to 350°f. while it’s coming to temperature, melt the butter in a small saucepan. combine the flour, salt and pepper, and stir the flour mixture into the butter to make a smooth, lump free roux. gradually whisk in the cold milk. 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.

4cheesescalloped Step 1: make the sauce. heat your oven to 350°f. while it’s coming to temperature, melt the butter in a small saucepan. combine the flour, salt and pepper, and stir the flour mixture into the butter to make a smooth, lump free roux. gradually whisk in the cold milk. 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. 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. Instructions. preheat oven to 350°. slice potatoes: using a mandolin slicer, slice all potatoes about an ⅛" thick. soak potatoes: place in large bowl and soak in cold water for 15 minutes. strain from water. parboil potatoes: transfer potatoes to a large pot. cover with water and bring to a boil for 7 minutes.

Four Cheese Scalloped Potatoes 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. Instructions. preheat oven to 350°. slice potatoes: using a mandolin slicer, slice all potatoes about an ⅛" thick. soak potatoes: place in large bowl and soak in cold water for 15 minutes. strain from water. parboil potatoes: transfer potatoes to a large pot. cover with water and bring to a boil for 7 minutes.

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