5 Cheese Au Gratin Potatoes: The Ultimate Easter Side Dish


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

potatoes close


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.



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