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These scalloped potatoes are a decadent twist on a classic, with tangy and buttery gorgonzola layered with thinly-sliced potatoes, heavy cream, garlic and three other kinds of cheese.
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Ingredients
For 6 Serving(s)
gorgonzola-scalloped-potatoes
- 8 red potatoes
- 1 c gorgonzola cheese
- 2 c grated mozzarella
- 1/2 c grated Parmesan
- 1/2 c grated Asiago
- 2 c heavy cream
- 2 clv garlic
- 1 t crushed red pepper flakes
- 1 t salt
Gorgonzola Scalloped Potatoes Directions
- Preheat oven to 350˚F.
- Arrange a layer of overlapping potatoes in a medium casserole dish. Top with 1/2 of the gorgonzola and about 1/3 of the mozzarella. Arrange a 2nd layer of potatoes over the cheese, then add the rest of the gorgonzola and another 1/3 of the mozzarella. Arrange the remaining potatoes in a final layer, then sprinkle the rest of the mozzarella on top, followed by the Parmesan, Asiago, salt and crushed red pepper flakes.
- In a small heavy saucepan, whisk together the heavy cream and minced garlic over medium-high heat. Bring just to a boil, but then immediately remove from heat. Add the cream to the dish of potatoes, pouring it around the perimeter of the baking dish so you don’t disturb the layers.
- Bake for 40-45 minutes, until the cheese is bubbling and golden brown. Let rest for 15 minutes at room temperature before serving.