Cheesy Scalloped Potatoes

• Vegetarian

• Produce

  • 1/2 cup Cilantro, loosely packed
  • 1 tbsp Garlic
  • 3 Russet potatoes (about 2lbs, medium

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 1/2 tsp Black pepper, ground
  • 1 1/2 tsp Salt

• Dairy

  • 2 oz Crystal farms havarti cheese, grated
  • 5 oz Crystal farms mozzarella cheese, grated
  • 1 cup Heavy cream
  • 1 cup Milk

Found on sweetandsavorybyshinee.com

Description

Ingredients

• 3-4 medium russet potatoes (about 2lbs), washed and peeled (or just scrubbed well)
• ½ cup loosely packed cilantro, chopped
• 1 tablespoon minced garlic
• 1 cup (240ml) heavy cream
• 1 cup (240ml) milk
• 2 tablespoons all-purpose flour
• 1 ½ teaspoon salt
• 1 ½ teaspoon ground black pepper
• 5oz (140gr) Crystal Farms Mozzarella cheese, grated
• 2oz (60gr) Crystal Farms Havarti cheese, grated

Directions

• Preheat the oven to 400°F (200°C). Spray at least 2-inch deep large casserole dish with cooking spray.Cut the potatoes into 1/8-inch thin slices.In a medium bowl, whisk together ½ cup of heavy cream, flour, garlic, salt and pepper until well combined.Stir in the remaining heavy cream, milk and cilantro.Arrange half of the potatoes in prepared baking dish.Pour half of the cream mixture over the potatoes.Sprinkle half of each cheeses in even layer.Layer the remaining potato slices, pour the remaining cream mixture and sprinkle the cheeses.Cover with foil and bake for 30 minutes.Remove the foil and bake another 20 minutes, or until the potatoes are fork-tender. If desired, broil for about 2 minutes for beautiful golden color.Let it rest for 10-15 minutes before serving.