Easter Sunday with Four Cheese Scalloped Potatoes #SundaySupper

Happy Easter one and all! Easter means so much to me ever since I can remember. Most importantly, for me, it is the day Christ rose again from the dead and gave us all hope in the promise of eternal life. I've been blessed to have grown up and be part of a most wonderful family that is held together tightly by the love of God, which translated beautifully in the love we shared for each other and everyone around us. I can never finish counting my blessings for all the love and care my parents showered my brother and I with.

Growing up, we traveled a lot around India because of the nature of my dad's job. We'd move cities every four years or so and with each move, came the painful goodbyes and the rounds of settling in and making new friends. But, you won't believe it. More than making friends in every city, we made new "family" wherever we went. Every city. They went over and above the call of close friends and didn't make us feel the absence of our close family at all.

So, every celebration and holiday didn't leave us missing the laughter and fun that people usually share with family because, we DID have family around us.

This year the game leveled up. Why you ask? Because I have family AND friends around me. But, lovely people, there is an even bigger bonus. I have some lovely blog friends to celebrate with as well this year! How cool is that? On a level of one to ten, it's about...well, hmmmmm...a GAZILLION!

The really talented Isabel from Family Foodie hosts Sunday Supper every {you guessed it} Sunday on the interwebs with the hopes of bringing more families together for a lovely meal together on Sunday. She invented the #SundaySupper hashtag on Twitter that has now spread like wildfire across the globe with even celebrities tweeting about their #SundaySuppers. How cool is that now? Not even close to the wonderful food you'll see across our virtual Easter Sunday Supper spread by a bunch of my buddies. Here's a sneak peek of what you'll find from us all, so don't forget to visit each person's site to enjoy the feast!

Renee from Magnolia Days...Herbed Goat Cheese Dip

Carla from Chocolate Moosey...Lemon Cherry Hot Cross Buns

Isabel from Family Foodie...Crown Pork Roast

Lori from Burp where Food happens...Ham with pineapple chutney

Angie from Big Bear's wife...Colby Jack Crab & Crawfish Pasta

Jen from Juanita's Cocina...Coconut infused Carrot Cake with Coconut Frosting

I confess, I couldn't even type those with a straight face or fingers. I had to force myself to be composed and not bounce off the walls with glee just looking at that menu.

But, that's not where it ends. I have something for you too! And it's got a LOT of cheese. A LOT. Which is how dishes should be. Smothered in cheese. *takes a moment to compose self AGAIN* Here's a FOUR cheese scalloped potato dish. Just for you. FOUR CHEESE. That's all I have to say. Psssst...also, don't let your cheese get as brown as mine unless you like it that way.

Four-Cheese Scalloped Potatoes (inspired by Food Network)

Ingredients and instructions:

• 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
• 1/2 clove garlic
• 1/3 cup shredded mozzarella cheese
• 1/3 cup shredded asiago cheese
• 1/3 cup shredded raclette or comte cheese
• 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
• Kosher salt and freshly ground pepper
• 2 cups heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 4 fresh bay leaves
• 1/4 cup grated parmesan cheese

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the   nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow bakingdish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.