By Emily Lee
It’s nearly impossible to disappoint with scalloped potatoes considering the dish, like all gratins, is built on a foundation of cheese, cheese and more cheese. Most importantly, it makes an excellent companion to hearty mains, like roast chicken, lamb, pork tenderloin and ham. But despite its versatility and first-rate sidekick potential, scalloped potatoes — in all of their creamy extravagance — appear on our tables just a handful of times throughout the year: On Thanksgiving, sometimes on Christmas, and maybe again on Easter. Luckily for us, Easter is coming right up, so treat yourself and your guests to this classic potato side by choosing from one of our many holiday-worthy recipes.
The chefs in Food Network Kitchen make this decadent side dish by layering thinly sliced potatoes with heavy cream and mozzarella, Asiago and raclette cheeses. For that mouthwatering golden-brown crust, top the dish with Parmesan cheese and bake until bubbly.
If you’re that person at the dinner table who always calls “dibs” on the crispy edges, then this is the recipe for you. Food Network Kitchen’s super-sized sheet-pan version maximizes the crunchy, browned bits without sacrificing the creaminess of the potatoes underneath.
<img src="http://food.fnr.sndimg.com/content/dam/images/food/fullset/2015/11/20/5/FNK_Slow-Cooker-Recipes-for-Easter-Scalloped-Potatoes_s4x3.jpg.rend.hgtvcom.616.462.jpeg" …read more
Source:: Food Network Recipes