Servings: 20

5 lbs. Gold Potatoes 5 lbs. Gold Potatoes
2 Quarts Heavy Cream 2 Quarts Heavy Cream
1 tsp Nutmeg 1 tsp Nutmeg
1Tbsp Salt 1Tbsp Salt
1 Cup Grated Parmesan 1 Cup Grated Parmesan
 
4 Cups Shredded Mozzarella 4 Cups Shredded Mozzarella
½ Cup Shredded Parmesan ½ Cup Shredded Parmesan
 
¼ Cup Garlic Parmesan ¼ Cup Garlic Parmesan

Day Prior
1) Run potatoes through slicer. Place potatoes into rondeau pan (wide, stainless steel pans with taller, straight sides that excel at searing).
2) Add heavy cream, nutmeg. Salt and grated Parmesan to potatoes.
3) Place pot on stove on medium heat and cook until potatoes are fork tender (about 40 minutes).
4) Remove from heat and strain potatoes.
5) Place cooked potatoes into 2 ½ inch hotel pan and place on rack to cool.
Day of
1) Take potatoes from rack and top with shredded mozzarella cheese and shredded Parmesan.
2) Wrap pan with saran wrap and foil and place in 350° oven. Cook until internal temp is to 160. About 40 minutes.
3. Remove foil and saran wrap and place back into oven for an additional 10 minutes or until golden brown.
4) Garnish top of scalloped potatoes with garlic Parmesan mix and place into warmer for service.