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