Sheet Pan Scalloped Potatoes

INGREDIENTS LIST

• 1 3/4 cups heavy whipping cream

• 2 garlic cloves, minced

• 2 teaspoons minced fresh thyme

• 3 ounces Parmesan cheese, grated (1 cup)

• Salt and pepper to taste

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

• 6 ounces North Country Mild Cheddar cheese, shredded (1 1/2 cups)

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

Instructions

1. Heat oven to 400˚F.

2. Bring the cream, garlic and thyme just to boil in 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.

3. 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.

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

Cheesemonger Tip:

Wisconsin’s Roth Original Grand Cru® is an awarded, alpine-style cheese crafted in copper vats. The rind is washed, and it’s a cellar-cured cheese with nutty flavor and slight floral notes

All of these cheeses are available at North Country Cheese!