Saturday, November 16, 2013

How About Some Scalloped Potatoes With Your Favorite Cheese(s)


Cheesy Scalloped Potatoes


4 pounds russet potatoes, peeled and sliced approx 1/8 inch
... 1/2-2/3 lb bacon, pre-cooked and crumbled
2 tablespoons butter
2 medium garlic cloves, minced
3 cups heavy cream
1 cup whole milk
1 small yellow onion, minced
1 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup of Monterey Jack Cheese
1 cup shredded Parmesan cheese
2 teaspoons dried thyme
2 bay leaves
2 teaspoons salt
Heat the oven to 350 degrees.   Adjust oven rack to the middle position. Melt the butter in a large Dutch oven over medium-high heat.
 Add the onion and cook until softened and lightly browned, 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. 
Add the potatoes, cream, milk, thyme, bay leaves, salt and pepper and bring to a simmer. Cover and keep simmering until the potatoes are almost tender.

Remove and discard bay leaves. 
Transfer 1/3 of potato mixture to 3-quart gratin dish and sprinkle with 1/3 of all three cheeses and the bacon. 
Add another 1/3 layer of both and then the rest. End up sprinkling the top with a light layer of parmesan cheese.

Bake until the cream has thickened and is bubbling around the sides and the top is golden brown. 
 Cool for at least 5 minutes before serving.