If so, these three cheese and garlic scalloped potatoes are for you! I served these with ham at Easter and they were the perfect side dish.
Ingredients (this made enough to fill my lasagna pan)
- about 10 potatoes, peeled and thinly sliced
- 3 cups of old cheddar cheese
- 6 slices of provolone
- 1/3 cup parmesan cheese
- 2 cups of cream (I used 2/3 10% cream mixed with 1/3 skim milk)
- 4 cloves of garlic, chopped (I used jarred garlic and used one heaping tablespoon -- mmm...garlic)
Preheat oven to 325 degrees
Grease a casserole dish (note that I used a lasagna pan, so adjust the recipe accordingly for your size of container)
Layer 1/3 of the potatoes slices at the bottom of the dish. Pour 1/3 of the cream mixture over the potatoes. Drop garlic over the layer. Sprinkle 1/3 of the cheddar cheese over the layer and then add salt and pepper.
Repeat two more times (three layers in total)
On top, place the sliced provolone.
Cover with tinfoil and bake for an hour.
Then sprinkle parmesan cheese over top and bake for another 30 minutes until cheese is bubbled and brown and it's easy to stick a knife through the potatoes.
When you take these out, you may want to use a paper towel to seep up some of the oil from the cheese.
I forgot to take a final picture, but trust me, they were oozing with deliciousness!!! And the whole pan was eaten by only 10 people! That's the sign of a good side.