Scalloped Hasselback Potatoes With Cheddar

Step 1

Preheat oven to

Step 2

450°F. Line rimmed

Step 3

baking sheet with foil.

Step 4

Grease shallow 2-quart oval baking dish.In large bowl, combine

Step 5

Cheddar and pepper

Step 6

Jack cheeses; transfer

Step 7

one-third to small bowl and set aside.

Step 8

To large bowl with

Step 9

cheeses, add heavy

Step 10

cream, garlic,

Step 11

rosemary, 1 1⁄4 teaspoon salt

Step 12

and 1⁄2 teaspoon pepper.Very thinly slice

Step 13

potatoes; place in

Step 14

bowl with cream

Step 15

mixture. With hands,

Step 16

toss until every slice is well coated.

Step 17

Arrange slices in

Step 18

baking dish, sides

Step 19

facing up, until entire

Step 20

dish is tightly packed

Step 21

(some slices may not fit). Pour remaining cream mixture

Step 22

over potatoes.Place baking dish

Step 23

on prepared baking

Step 24

sheet. Cover dish

Step 25

tightly with foil; bake

Step 26

1 hour. Remove foil and sprinkle top

Step 27

with reserved cheeses.

Step 28

Bake 55 minutes to

Step 29

1 hour 15 minutes or until

Step 30

potatoes are very

Step 31

tender and top is

Step 32

golden brown. Let

Step 33

stand at least 15 minutes before serving.