Four Cheese Garlic Scalloped Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 3 Russet potatoes (roughly 1.5lb, medium

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Red pepper flakes
  • 3/4 tsp Salt

• Dairy

  • 1 oz Cheddar, mild
  • 1 oz Cheddar, sharp
  • 2 oz Gruyere
  • 1 cup Heavy cream
  • 1/3 cup Parmesan

Found on bakedbyrachel.com

Description

Ingredients

• 3 medium russet potatoes (roughly 1.5lb)
• 2 cloves garlic, minced
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp red pepper flakes, optional
• 1C heavy cream
• 1oz mild cheddar, shredded
• 1oz extra sharp cheddar, shredded
• 2oz Gruyere, shredded
• 1/3C Parmesan

Directions

• 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. Add two layers of potatoes to prepared dish, topping off with a small handful of cheese. Repeat layers until all potatoes and cheese have been used. Top off with heavy cream mixture. Bake for 50-60 minutes or until potatoes are fork tender and top is golden.