by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
Easter is approaching and I enjoy scalloped potatoes with the family dinner. This version uses three cheeses so it’s very rich and hard to put the fork down. I use Yukon potatoes, they are much more flavorful.
• Salt and pepper
• 4 pounds baking potatoes, scrubbed
• 1 tablespoon unsalted butter
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 ½ cups shredded Gruyère or crumbled Blue cheese (about 5 1/2 oz.)
• 1 ½ cups shredded Cheddar
• ¾ cup grated Parmesan
• 1 tablespoon chopped fresh thyme
• 2 cups heavy cream
• 3 bay leaves
Bring a large pot of salted water to a boil. Add potatoes and cook, 25 to 30 minutes. Drain, set aside until potatoes are cool

In a small skillet, melt 1 Tbsp. butter over medium heat. Add onion and cook, stirring until tender, about 6 minutes. Add garlic and cook, about 2 minutes longer. Transfer to a medium bowl.

Preheat oven to 350ºF and line a large baking sheet with foil. Generously butter a 9-by-13-inch baking dish and place it on lined baking sheet. Add Gruyère, Cheddar, Parmesan, thyme, 2 tsp. salt and 1 tsp. pepper to onion mixture and stir until well combined.

Peel and slice potatoes 1/4-inch thick. Arrange 1/3 of potatoes in baking dish, and sprinkle with 1/3 of cheese mixture.

Repeat layering twice, finishing with cheese. Pour cream over potatoes, press bay leaves on top. Bake until cream is mostly absorbed and top is golden brown and bubbling, about 1 hour 15 minutes. Remove bay leaves.

Let cool 10 minutes and serve.