Scalloped Potatoes
3-Cheese Scalloped Potatoes
Nutrition Facts
8
346.10
232.23
25.83g
39.73%
16.76g
83.82%
90.70mg
30.23%
309.22mg
12.88%
487.57mg
13.93%
24.03g
8.01%
1.99g
7.95%
3.45g
2.54g
5.07%
15.95%
35.72%
8.86%
9.55%
0.39%
17.89%
6.55%
1.86%
6.33%
0.14%
9.47%
5.02%
5.05%
5.38%
2.14%
0.47%
4.04%
5.88%
Ingredients
- 2 lbs Potatoes, peeled and sliced, 1/8
- 1 stick Unsalted Butter
- 2 tbsp Minced Onion
- 1 tsp Salt
- 2 tsp Black Pepper
- 2 tbsp Unsalted Butter
- 2 tbsp Garlic, finely diced
- 1 tbsp Rosemary
- 1 tbsp Sage
- 1 tbsp Thyme
- 1/2 c Mozzarella Cheese, shredded
- 1/2 c Asiago Cheese, shredded
- 1 1/3 c Heavy Cream
- 1/2 c White Wine
- 1/4 c Parmesan Cheese, grated
Preheat the oven to 425° F. Combine the non-parmesan cheeses in a bowl.
Heat a skillet over medium-high heat and melt half the stick of butter, then add half of the potatoes. Sprinkle with salt, pepper, and minced onion and cook until about halfway done.
While cooking, generously brush a baking dish with butter and garlic. Slide partially cooked potatoes into the baking dish and cover with half the cheese blend and half of the herbs. Add half of the heavy cream and wine. Repeat with the rest of the butter, potatoes, salt, pepper, and minced onion. Add the second batch of potatoes to the baking dish and add remaining cheese blend, herbs, cream, and wine as before.
Sprinkle the top with the grated parmesan. Bake until golden brown, about 40 minutes. Let rest 5 minute before serving.
Heat a skillet over medium-high heat and melt half the stick of butter, then add half of the potatoes. Sprinkle with salt, pepper, and minced onion and cook until about halfway done.
While cooking, generously brush a baking dish with butter and garlic. Slide partially cooked potatoes into the baking dish and cover with half the cheese blend and half of the herbs. Add half of the heavy cream and wine. Repeat with the rest of the butter, potatoes, salt, pepper, and minced onion. Add the second batch of potatoes to the baking dish and add remaining cheese blend, herbs, cream, and wine as before.
Sprinkle the top with the grated parmesan. Bake until golden brown, about 40 minutes. Let rest 5 minute before serving.