Best 8 Three Cheese Garlic Scalloped Potatoes Recipes

THREE CHEESE GARLIC SCALLOPED POTATOES

Steps:

• Preheat oven to 400° F.
• Slice potatoes and onion thinly using a sharp knife or a mandolin.
• In a saucepan, melt Chef Shamy Garlic Butter. Add flour and stir until it becomes a paste. Cook for 1 minute. Slowly add milk, stirring with a whisk. Allow mixture to thicken slightly.
• Add 1 cup cheddar cheese, 1/2 cup Gruyere cheese, and 1/4 cup Parmesan cheese, allowing to melt into the sauce.
• In a greased 9x13 casserole dish, layer half the potatoes and half the onion, then pour half of the sauce on top. Don't forget to salt and pepper the potatoes before pouring the sauce.
• Repeat with remaining potatoes, onions, and sauce.
• Top with the rest of the cheese: 1/2 cup cheddar, 1/4 cup Gruyere, and 1/4 cup Parmesan.
• Cover with foil.
• Bake at 400° F for 60 minutes.
• Remove foil and bake an additional 15-20 minutes, or until cheese is browned and potatoes are tender.
• Garnish with green onions and serve immediately.

THREE CHEESE GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
• Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

THREE CHEESE GARLIC SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 325 degrees F. Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• 2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over potatoes. Sprinkle one cup of Sharp cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Sharp cheddar cheese, then top with slices of provolone cheese. Season again with salt and pepper.
• 3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan cheese over the top. This will create a semi hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Allow to cool for about 15 minutes before serving.
• 4. NOTE: I put the freshly grated parmesan cheese on before putting it in the oven...I did this by mistake and realized I was supposed to add after the potatoes had cooked for a 1/2 hour..so I covered the casserole dish with a piece of foil that was loosely covering the dish as not to touch the cheese on top...I then baked potatoes for about an hour and then removed foil and allowed to bake until potatoes were tender and the cheese started to make a beautiful crust on top. It will look soupy at first..after it sets it thickens and makes a wonderful cheesy sauce for the potatoes. I also added a little more heavy cream than recipe calls for, like a 1/4 cup or so...use your judgement.

SCALLOPED POTATOES WITH THREE CHEESES

Steps:

• Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
• Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
• Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

FOUR-CHEESE SCALLOPED POTATOES

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
• Heat the skillet over medium-high heat. Add half of 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 remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. 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.
• Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
• Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
• Photograph courtesy Anna Williams

THREE CHEESE GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
• Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Can be cooked in the crockpot if preferred!

THREE-CHEESE POTATO GRATIN

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
• Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
• Mix all the grated cheeses together in a medium bowl.
• Mix the yams and potatoes together in a medium bowl.
• Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
• Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.

THREE-CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°.
• The sauce--in a saucepan, melt butter over medium heat; add onion and garlic; saute until tender.
• Stir in flour, salt, and pepper; add milk all at once.
• Cook/stir until thickened and bubbly; stir in ham; remove from heat.
• Put half the sliced potatoes in a greased 1 1/2 quart casserole dish; top with half the sauce.
• Sprinkle with smoked Gouda and cheddar cheese; add remaining potatoes and sauce.
• Cover dish with foil; bake 35 minutes; uncover and bake for 30-35 minutes or until potatoes are tender and golden; sprinkle with Parmesan; bake 5 minutes or until cheese is golden; let stand 15 minutes before serving.