Epic Scalloped Potatoes

The best of the best! πŸ˜›πŸ˜πŸ§€


30 reviews




Total time: 25 minutes

Ingredients for 6 people

3 wheels reblochon cheese

2 puff pastries

12 slices of prosciutto

4 lbs of potatoes

1 1/4 cups of heavy cream

3 cups of milk



salt & pepper


Square baking dish

Step 1/3

Cut the wheels of reblochon cheese into slices. Arrange some of the slices on one of the sheets of puff pastry and roll the dough on itself to form a log. Do the same with the other pastry. Wrap the slices of prosciutto around the pastry logs.

Step 2/3

Slice the potatoes and cook them for 20 minutes in a saucepan with the cream, milk, salt, pepper, and cumin.

Step 3/3

Put the cooked potatoes into the baking dish and ladle some of the cooking cream overtop. Cover the potatoes with remaining slices of reblochon. Bend the pastry logs to 90Β° and place them around the edges of the dish. Bake for 15 minutes at 350 Β°F. Remove from the oven, sprinkle with parsley and enjoy.

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