Four Cheese Scalloped Potatoes

Potatoes are among the most versatile of starchy vegetables. One of the richest, creamiest and most mouth-watering way to brighten up your Easter day meal is to serve a side of four-cheese scalloped potatoes. As we like to say, “Keep the State on your Plate!”

(Recipe serves four)

To serve four-cheese scalloped potatoes as a side dish this Easter holiday, plan on about half a pound of potatoes per serving. If the potatoes are the main course, with meat and/or green vegetables as the sides, then double the recipe.

Ingredients:

• 2 pounds of potatoes
• 2 tablespoons of butter
• 2 cups of cream (heavy or light)
• 1/4 to 1/3 cup each of shredded California cheeses- parmesan, mozzarella, asiago and cheddar cheese
• 1/4 to 1/3 of a clove of garlic (to taste)
• Fresh ground pepper (and salt)

Directions:

1. Peel, wash and thin slice the potatoes
2. Melt the butter in a skillet – then add the potatoes; salt and pepper and garlic to taste. Cook for about 10 minutes
3. Take a baking pan, coat it with cooking spray or butter (so the potatoes won't stick)
4. Preheat the oven to 425°
5. Combine the four cheeses into a bowl
6. Spoon out a thin layer of the potatoes from the skillet into the baking pan
7. Sprinkle a generous layer of cheese over the potatoes
8. Add the rest of the potatoes to make a second layer
9. Add the rest of the cheese, evenly sprinkled about
10. Gently pour the cream over the potatoes
11. Bake for 25 minutes – or until the cheese is thoroughly melted and golden brown
12. Remove from oven and allow a few minutes for the potatoes to cool (and to “set”)

Variations:

• Use a different mix of cheeses (preferably those that melt well, including Monterey Jack, Pepper Jack, or provolone.
• Instead of sprinkling on the cheese and pouring on the cream, first make a sauce of the cream and cheeses in a sauce pan or double boiler, and then pour half of the mixture in between the layers of potatoes and the rest over the second layer (and maybe even add in a little mustard to taste)
• Consider topping it with cracker crumbs
• Sliced sun-dried tomatoes artfully placed before popping it all into the oven will brighten it up
• Caramelized chopped onions mixed in with the potatoes give it a kick
• Instead of a baking pan, bake it in a pie crust (one you have made or purchased at the store)