Scallop Potatoes
(Serve 8)

1 cup grated fontina cheese
1/2 cup Gorgonzola blue cheese
1/2 cup freshly grated Parmigiano Reggiano Cheese
2 pounds russet potatoes, peeled, cut into
1/4-inch-thick rounds
1 teaspoons salt
1/2 teaspoon ground white pepper
4 tablespoons all purpose flour
4 tablespoons unsalted butter
2 cups heavy whipping cream
1 bay leaf ½ teaspoon fresh thyme
2 garlic cloves, minced
1/2 teaspoon freshly grated nutmeg

Preheat the oven to 400 degrees F. In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg, salt and pepper.

Butter a 13x9x2-inch glass baking dish. Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with salt and pepper and half of the cheeses. Dot with butter. Top with remaining potatoes, salt, pepper, butter and remaining cheese.

Pour cream over potatoes. Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish sprinkle potatoes with parmesan. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 15 minutes longer.