Preheat oven to 400 degrees. Spray a 3-quart baking dish with nonstick spray; set aside. Combine cheeses in a large bowl; reserve 1/2 cup for topping.
Our Test Kitchen's new favorite potato recipe. One taste of this savory, cheesy, and herbaceous scalloped russet potato recipe and you'll see what all of the fuss is about.
Servings and Ingredients
|6 oz. Gruyere cheese, shredded, about 1-1/2 c.|
|5 oz. Hy-Vee Select shredded Parmesan cheese|
|2 tbsp. Hy-Vee salted butter|
|1 c. shallots, finely chopped|
|4 clove(s) garlic, minced|
|2 ½ c. Hy-Vee heavy whipping cream|
|1 tbsp. fresh thyme, finely chopped|
|1 tsp. Hy-Vee salt|
|1 (5-lbs.) bag Hy-Vee One Step russet potatoes, peeled and thinly sliced|
|3 slice(s) prosciutto, crisp-cooked and coarsely chopped|
|Fresh sage leaves, fried, for garnish|
Things To Grab
- 3-quart baking dish
- Hy-Vee nonstick cooking spray
- Large bowl
- Medium sacuepan
- Aluminum foil
Melt butter in a medium saucepan over medium heat. Cook shallots and garlic in hot butter until softened. Stir in cream, cheese mixture, thyme, and salt. Cook over low heat until cheese has melted, stirring occasionally.
Place half of the potatoes in prepared dish. Top with half of the sauce. Repeat layers. Sprinkle reserved cheese over top. Bake, covered, for 30 minutes. Uncover and bake 30 minutes more or until potatoes are tender. Let stand for 10 minutes before serving.
Serve topped with crispy prosciutto and, if desired, fried sage leaves.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 50mg
- Sodium: 320mg
- Total Carbohydrates: 23g
- Protein: 9g
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