Many cultures celebrate Easter in varying ways and the fare served on this Holy day parallel the traditions. However, in most American households baked ham is most always a culinary focal point accompanied by a cascade of steamy, creamy potatoes. This recipe is much like the conventional scalloped, but with the addition of 5 cheeses to amp up the flavor volume. Savor the flavor overload!
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded sharp cheddar cheese
1/3 cup Swiss cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
3 fresh bay leaves
1/4 cup grated parmesan cheese
Position a rack in the upper third of the oven and preheat to 425* Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago, cheddar & Swiss in a bowl.
Heat a large oven proof skillet over medium-high heat. Add half of the potatoes, spreading them out evenly. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add nutmeg and bay leaves; simmer 3 minutes. Dot potatoes with the remaining cut-up butter. Sprinkle potatoes with Parmesan and remaining shredded cheese blend. Pop into hot oven and bake until golden, about 40-45 minutes. Let rest 5 minutes before serving. Discard bay leaves.