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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is my original recipe and it was selected as a winner in the Sargento Just Say Cheese Recipe Search! It was published in Volume Two of Sargento's Simply the Best Cheese recipe cards collection. Ingredients:
1 cup whipping cream |
3/4 cup milk (not skim) |
2 cloves garlic, minced |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
3 lbs baking potatoes (about 4 large) |
1 cup shredded sargento fancy swiss cheese (4 oz.) |
1/2 cup shredded sargento 6 cheese italian cheese blend (2 oz.) |
1/4 cup shredded sargento fancy parmesan cheese (1 oz.) |
2 tablespoons butter, melted |
1/2 teaspoon paprika |
Directions:
1. Grease a 13 x 9 baking dish.
2. In a small saucepan, combine cream, milk, garlic, salt and pepper; bring just to a simmer over medium heat; remove from heat; let stand while preparing potatoes.
3. Peel and thinly slice potatoes.
4. Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses; repeat layering once with remaining potatoes, cream mixture and cheeses.
5. Drizzle the melted butter and sprinkle paprika evenly over top.
6. Bake in a preheated 350 degree oven for 55 to 60 minutes or until potatoes are tender.
7. Let stand 5 to 10 minutes before serving.
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