Sunday is Easter and a dish that is always on my Easter menu is scalloped potatoes.
This dish is super easy to make, and can be prepared for the oven in 30 minutes or less which means more time with your friends and family and less time in the kitchen.
Enjoy and Happy Spring and Happy Easter!
Extra Creamy Scalloped Potatoes
Butter, softened to coat baking dish
2 pounds Yukon Gold Potatoes, sliced 1/8 inch thick (I keep the skins on)
3 cups heavy cream
1 tablespoon flour
Salt and pepper, to taste
1/4 teaspoon freshly grated nutmeg
1 cup grated Swiss cheese, divided
1 cup grated sharp cheddar, divided
4 tablespoons grated Parmesan cheese, divided
1 bay leaf
1/2 cup bread crumbs
Preheat oven to 350F. Brush a shallow 2 1/2 quart baking dish with butter.
Place sliced potatoes in a large pot.
Whisk the cream, flour, salt and pepper, nutmeg, 1/2 cup Swiss cheese, 1/2 cup cheddar cheese and 2 tablespoons Parmesan cheese in a bowl. Add bay leaf and then pour mixture over potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 15 minutes.
Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 20 minutes in total.
Transfer the potatoes to the baking dish and discard the bay leaf. Add the remaining cheese and bread crumbs to the top of the potatoes.
Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish (creating a water bath for the potatoes).
Bake until the potatoes are tender and golden brown, about 45 minutes.
Remove the baking dish from the water bath and let stand 10 minutes before serving.