Sheet Pan Scalloped Potatoes

Ingredients

• 1 3/4 cups heavy whipping cream
• 2 garlic cloves, 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 or Cedar Grove Medium 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 degrees F.
2. 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.
3. Remove from the heat. Gradually stir in parmesan until melted.
4. Season with salt and pepper to taste.
5. 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.
6. 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.
7. Bake, covered, for 20 minutes.
8. Uncover; bake for 20 to 25 minutes longer or until bubbly and potatoes are tender.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin