Classic Parmesan Scalloped Potatoes

(from shawn’s recipe box)

Prep: 15 min., Cook: 20 min., Bake: 30 min., Stand: 10 min.
Makes 6 to 8 servings

Source: Andrew Lewis, Birmingham, Alabama, Southern Living, NOVEMBER 2007

Prep time: 15 minutes
Cook time: 50 minutes

Categories: Potatoes

Ingredients

  • * 1/4 cup butter
  • * 2 pounds Yukon gold potatoes, peeled and thinly sliced
  • * 3 cups whipping cream
  • * 2 garlic cloves, chopped
  • * 1 1/2 teaspoons salt
  • * 1/4 teaspoon freshly ground pepper
  • * 1/4 cup fresh flat-leaf parsley, chopped
  • * 1/2 cup (2 oz.) grated Parmesan cheese

Directions

  1. Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and next 5 ingredients, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender.

  2. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with cheese.

  3. Bake at 400° for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.

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