I'd drive you nuts if I posted three recipes in one shot, so let me do it post-by-post.
Twelve-Cheese Scalloped Potatoes with Bacon and Heavy Cream
Okay, I lost count of how many cheeses there are in this dish. Let's just say "lots." Right click to save and print for the attending cardiologist when you check in to ER.
Step one: The Mandoline
|The "Ripple Cutter." If it seems to be grinning, it is.|
See, you need a mandoline for this dish. Anything else and it will be a Fail, unless you're an expert potato slicer with an extremely sharp knife. So get one, a quality one. I have a Matfer.
2-3 large Idaho potatoes (don't use new or waxy Yukon Gold-type potatoes) depending on how many people you are going to serve1 mid-sized red onion, very thinly sliced
4 slices thick bacon, preferably applewood-smoked, briefly broiled in the toaster oven and cut into one-inch slabs
1 cup grated Gruyère cheese
1/2 cup aged cheddar
1/2 cup good goat cheese, sliced into rounds
1/2 cup Provolone cheese, chopped
2 tablespoons chopped garlic, mixed into the cheese
1/2 cup Pecorino Romano cheese, grated, mixed into 1 cup crushed Italian-style croutons
3/4 cup heavy (35%) cream
Ripple-cut the potatoes at about 1/8" thick. If not using immediately, immerse in cold water. Mix the garlic and parsley with the grated cheese
When ready to assemble dish, preheat oven to 350º (an oven thermometer is very handy).
Dry potato slices thoroughly with paper towels.
In a large cast iron pan, or baking dish, layer in the following order:
Potatoes to completely cover the bottom of the pan/dish
Internal cheese, generously sprinkled
Cream, generously applied
REPEAT in same order
After the last layer of potatoes, sprinkle the remaining soft cheese mixture. Then sprinkle thoroughly with Romano/bread crumb mixture.
Bake, uncovered, at about 250-300 degrees for half an hour. Check every ten minutes to make sure the top is not getting burned.
Cover pan/dish with lid or aluminum foil and bake one hour longer. Let rest. Serve.
|The first layer|
|Ready to go into the oven|
|Eh voilà, your ticket to bump up to the head of the line to see Reza Pahlavi, your new cardiologist|