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Scalloped Potatoes With Reblochon

The.french.connection's picture
Ingredients
  Reblochon cheese 1 1⁄4 Pound, crust removed and mashed to a paste
  Potatoes 6 Medium, peeled and thinly sliced into 1/8 inch thick rounds
  Heavy cream 1⁄2 Cup (8 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Salt To Taste
  White pepper To Taste
  Grated nutmeg 1 Teaspoon (As Desired)
  Garlic 1 Clove (5 gm), halved
  Butter 2 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 400° F.
2) Into boiling water, place the potatoes for 3 minutes.
3) Drain them thoroughly.
4) Now, in cold running water, wash them once and drain again.

MAKING
5) In a saucepan, heat the cream and milk over very low heat.
6) In this, melt the reblochon cheese.
7) To this, add salt, pepper and nutmeg to taste.
8) Inside a shallow casserole, rub the cut sides of the garlic over and then spread butter evenly.
9) In this casserole, place the potatoes.
10) Over the potatoes, pour the cheese mixture.
11) Bake in the preheated oven for 30 minutes.
12) Now, reduce the heat to 325° F and bake for 1 hour more, or until the top is browned well. Check if the potatoes are completely soft.

SERVING
13) Serve the Scalloped Potatoes hot with toasted bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
100 Minutes
Ready In: 
120 Minutes
Servings: 
6

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