Scalloped Hasselback Potatoes With Cheddar
Ingredients
• 6 oz . shredded extra-sharp Cheddar cheese
• 4 oz . shredded pepper Jack cheese
• 1 c . heavy cream
• 3 cloves garlic , crushed with press
• 1 tbsp . packed fresh rosemary leaves , chopped
• 4 lb . russet or Idaho potatoes , peeled
TOTAL TIME : 2hr30min PREP : 30min LEVEL : Easy SERVES : 10
Directions Preheat oven to 450 ° F . Line rimmed baking sheet with foil . Grease shallow 2-quart oval baking dish .
In large bowl , combine Cheddar and pepper Jack cheeses ; transfer one-third to small bowl and set aside . To large bowl with cheeses , add heavy cream , garlic , rosemary , 1 1 ⁄ 4 teaspoon salt and 1 ⁄ 2 teaspoon pepper .
Very thinly slice potatoes ; place in bowl with cream mixture . With hands , toss until every slice is well coated . Arrange slices in baking dish , sides facing up , until entire dish is tightly packed ( some slices may not fit ). Pour remaining cream mixture over potatoes .
Place baking dish on prepared baking sheet . Cover dish tightly with foil ; bake 1 hour . Remove foil and sprinkle top with reserved cheeses . Bake 55 minutes to 1 hour 15 minutes or until potatoes are very tender and top is golden brown . Let stand at least 15 minutes before serving .
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4 | WINTER GARDEN MAGAZINE | NOVEMBER 2017