A delightful twist on the classic scalloped potatoes, featuring a medley of cheeses for a rich and creamy dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Grease a casserole dish with butter or nonstick spray.
Greasing prevents sticking and makes cleanup easier.
Slice the potatoes thinly using a mandoline slicer.
Uniform slices ensure even cooking and a consistent texture.
Layer half of the potato slices in the casserole dish.
Arrange the slices slightly overlapping for a neat presentation.
Dot with half of the butter and sprinkle half of the garlic over the potatoes.
Distribute evenly for consistent flavor.
Pour half of the heavy cream over the layer and sprinkle with half of the cheddar and mozzarella cheeses.
Ensure the cream covers the potatoes for a creamy texture.
Repeat the layering process with the remaining ingredients, finishing with gouda and parmesan cheeses on top.
Top with parmesan for a golden crust.
Cover the dish with aluminum foil and bake for 1 hour.
Covering traps steam, helping the potatoes cook evenly.
Remove the foil and bake uncovered for an additional 30 minutes until the top is golden and bubbly.
Baking uncovered creates a deliciously crispy top layer.
Let the dish rest for 10 minutes before serving to allow the flavors to meld.
Resting makes it easier to serve neat portions.
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