Wausau Pilot & Review
This week’s featured recipe is a great alternative to mashed potatoes for your weekend Easter meal. It comes together in a snap, and is filled with creamy goodness that will delight your entire family.
Four-Cheese Scalloped Potatoes Recipe
Ingredients:
- 3 lbs (about 1.4 kg) potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese or gorgonzola
- Salt and pepper to taste
- 1 teaspoon paprika (optional, for a bit of color and flavor)
- Butter, for greasing the baking dish
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a large, oval baking dish with butter.
- Mix Cream and Spices: In a bowl, mix the heavy cream, milk, minced garlic, salt, pepper, and paprika. Set aside.
- Layer the Potatoes and Cheese: Begin by layering half of the thinly sliced potatoes at the bottom of the baking dish. Season with a little salt and pepper. Sprinkle half of each cheese over the potatoes. Repeat with another layer of potatoes and the remaining cheese, reserving a bit of cheese for the top.
- Pour Cream Mixture: Evenly pour the cream and milk mixture over the potatoes. Sprinkle the reserved cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the top is golden and bubbly and the potatoes are tender.
- Cool and Serve: Let the dish cool for about 10 minutes before serving. This rest period allows the sauce to thicken slightly.
This four-cheese scalloped potatoes dish is a rich, comforting side perfect for special occasions or to elevate a weeknight meal. The blend of cheeses creates a deliciously creamy and flavorful experience, while the golden-brown crust adds a delightful texture contrast. Enjoy!
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