INGREDIENTS:
- 1 1⁄2 tbsp unsalted butter, cut into pieces, plus more for greasing the pan
- 1⁄2 clove garlic
- 1⁄3 cup mozzarella cheese, shredded
- 1⁄3 cup asiago cheese, shredded
- 1⁄3 cup raclette or comte cheese, shredded
- 2 lb russet potatoes, peeled and sliced
- 1/8 inch thick
- 1 1⁄2 tsp kosher salt, divided
- 1 black pepper, freshly ground, to taste
- 2 cup heavy cream
- 1⁄4 tsp nutmeg, freshly ground
- 4 fresh bay leaves
- 1⁄4 cup parmesan cheese, grated
INSTRUCTIONS:
Position a rack in the upper third of the oven and preheat to 425 degrees F (220 degrees C). Generously brush a large cast iron or oven proof skillet with butter, then rub with the garlic.Combine mozzarella, asiago, and raclette or comte cheese in a bowl and set aside.
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 black pepper, to taste. Arrange remaining potatoes on top.
Season with 3/4 teaspoon salt and black pepper, to taste. Pour cream over the potatoes, add nutmeg and bay leaves, and simmer for 3 minutes. Dot the potatoes with the remaining cut up butter. Sprinkle the top with parmesan cheese and the remaining shredded cheese blend.Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
(Source: http://www.kitchme.com/recipes/skillet-four-cheese-scalloped-potatoes)
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