RECIPES

Sheet-Pan Scalloped Potatoes

Active Time

50 Minutes

Servings

8-10

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, shredded (1 1/2 cups)
6 ounces Roth Original Grand Cru® cheese, shredded (1 1/2 cups)

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style, Grand Cru®, Parmesan or Young Cheddar can be used in this recipe.

Instructions

Heat oven to 400°F.
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. Remove from the heat. Gradually stir in parmesan until melted. Season with salt and pepper to taste.
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. 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.
Bake, covered, for 20 minutes. Uncover; bake for 20-25 minutes longer or until bubbly and potatoes are tender.

Recipe Tip

Roth Reserve Grand Cru® or Roth Surchoix Grand Cru® could be substituted for the Roth Original Grand Cru® cheese.

Cheesemonger Tip

Wisconsin’s Roth Original Grand Cru® is an awarded, alpine-style cheese crafted in copper vats. This cellar-cured cheese is rind washed with a nutty flavor and slight floral notes.