Sheet-Pan Scalloped Potatoes

Yield: 8-10 servings

Preparation Time: and Active Time: 50 min

Ingredients

1 3/4 cups heavy whipping cream

2 cloves garlic, minced

2 teaspoons minced fresh thyme

3 ounces Weyauwega Star Dairy Parmesan cheese, grated (1 cup)

salt and pepper to taste

8 Yukon Gold potatoes, cut into 1/8-inch slices

6 ounces Cedar Grove Mild Cheddar cheese, shredded (1 1/2 cups)

6 ounces Roth Original Grand Cru cheese, shredded (1 1/2 cups)

Directions:

Heat oven to 400 degrees F.

Bring the cream, garlic and thyme just to a boil in a small saucepan over medium heat, stirring frequently. Cook and stir for 1 minute. Remove from the heat. Gradually stir in parmesan until melted. Season with salt and pepper to taste.

Place half of the potatoes in a single layer, overlapping edges, on a greased 15 x 10-inch baking pan. Season with salt and pepper. Pour half of the parmesan sauce over potatoes. Sprinkle with 3/4 cup each cheddar and Grand Cru. Repeat step with the remaining potatoes, cheese sauce and cheeses.

Bake, covered, for 20 minutes. Uncover; bake for 20-25 minutes longer or until bubbly and potatoes are tender.

Recipe Tip:
Roth Reserve Grand Cru or Roth Surchoix Grand Cru could be substituted for the Roth Original Grand Cru cheese.

Cheesemonger Tip:
Wisconsin's Roth Original Grand Cru is an awarded, alpine-style cheese crafted in copper vats. This cellar-cured cheese is rind washed with a nutty flavor and slight floral notes.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.wisconsincheese.com

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