
Layers of creamy baked potatoes glittered with vegetables.
Ingredients
Name | Rarity | Needed | |
---|---|---|---|
Gold Idaho Potatoes (sliced) | 2.5 pounds | ||
Carrots (minced) | 2 | ||
Zucchini (sliced) | 1 | ||
Red Pepper Flakes | 1 teaspoon | ||
Heavy Cream | 1½ cups | ||
Garlic (minced) | 2 cloves | ||
Butter (melted) | 2 tablespooons | ||
Swiss Cheese (grated) | 1 cup | ||
Mild Cheddar Cheese (grated) | 1 cup | ||
Thyme | ½ teaspoon | ||
Salt | 1 teaspoon | ||
Black Pepper | ½ teaspoon | ||
Scallops (optional, thawed) | ½ pound |
Directions
Preheat the oven to 350°F (175°C), and prepare a 7 × 11 × 2 inch pan.
Skin and thinnly slice the potatoes, about ⅛ inches thick (3 mm).
2.5 pounds Potatoes
Thinnly cut the zucchini, about ⅛ inches thick (3 mm), and quarter the slices into wedges.
1 Zucchini
Mince the carrots into very small pieces.
2 Carrots
Mix together the butter, heavy cream, minced garlic, salt, pepper, thyme, and red pepper flakes.
2 tablespoons Butter (melted) 1½ cups Heavy Cream 2 cloves Garlic (minced) 1 teaspoon Salt ½ teaspoon Pepper ½ teaspoon Thyme 1 teaspoon Red Pepper Flakes
Layer 1: Spread ⅓ of the potatoes, zucchini, and carrots into the pan. Pour ⅓ of the cream mixture over the potaoes. Sprinkle ⅓ of each of the cheeses over the layer. If you are including scallops, layer all of them here together with the potatoes.
⅓ cup Swiss Cheese ⅓ cup Mild Cheddar Cheese
Layer 2: Repeat the first layer.
⅓ cup Swiss Cheese ⅓ cup Mild Cheddar Cheese
Layer 3: Repeat the second layer, except do not include the last bit of cheese and carrots. Save the cheese and carrots for later.
Cover the pan with aluminum foil and bake for 1 hour 30 minutes.
After baking, top with the remaining cheese and carrots and bake, uncovered, for an additional 15 minutes.
⅓ cup Swiss Cheese ⅓ cup Mild Cheddar Cheese
Let stand for 5 minutes before serving!