prep time: tbd
cook time: tbd
servings: 6 - 8
1 1/2 tablespoon unsalted butter - cut into pieces + more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes - peeled and sliced 1/8 inch thick
2 cups heavy cream
1/4 teaspoon nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
1. position a rack in the upper third of the oven and preheat to 425 degrees. generously brush a large skillet with butter, then rub with the garlic. combine the mozzarella, asiago and raclette in a bowl.
2. heat the skillet over medium-high heat. add half the potatoes, spreading them out. sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. arrange the rest of the potatoes on top and repeat omitting the cheese. pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. dot the potatoes with the remaining cut-up butter.
3. generously brush a shallow baking dish with butter, slide the potatoes into the dish. sprinkle the potatoes with the parmesan and remaining shredded cheese blend. bake until golden, about 25 minutes. let rest 5 minutes before serving. discard the bay leaves.
- food network magazine, april 2011