Creamy, cheesy scalloped potatoes are comfort food at its best. In this delicious recipe thin sliced potatoes are layered and baked with roasted garlic, onion, a touch of nutmeg and a trio of cheeses. For this recipe you will need:

• 1 pint light cream
• 3 tbsp. Victoria Taylor’s Roasted Garlic Slices, chopped
• 1 tsp. ground nutmeg
• 2 tbsp. chopped parsley
• 1 tbsp. butter
• 1 ½ lbs. yukon gold potatoes
• 1 large onion, thinly sliced
• 1 cup grated or shredded parmesan (approx. 4 oz)
• 1 cup grated or shredded monterey jack cheese (approx. 4 oz)
• 1 cup grated or shredded swiss cheese (approx. 4 oz)

Preheat oven to 375°. Break or chop garlic into small pieces (1/8” to ¼”). Combine cream, garlic, nutmeg, and parsley in a saucepan and place over low heat. Bring up to a near simmer slowly and remove from heat. Thinly slice the potatoes 1/8 inch thick with the skins on. Coat the inside of an 8” x 8” baking dish with the butter.  Combine cheeses in a separate bowl. Build layers in the dish by alternating potatoes, onions, a scoop of garlic sauce, and cheese. Repeat for 3 layers. Finish with cheese. Cover the pan with foil and bake for one hour.  Remove the foil and continue cooking for another 30 to 40 minutes until the potatoes at the middle are cooked through.  Add salt and pepper to taste. Best, Victoria