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Parmesan Scalloped Potatoes Recipe

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4.2 from 10 reviews

Parmesan Scalloped Potatoes features tender Yukon Gold potato slices baked in a rich and creamy Parmesan-infused sauce with garlic and rosemary, creating a decadent and comforting side dish perfect for family dinners and special occasions.

Ingredients

Potatoes

  • 2 1/2 pounds Yukon Gold potatoes

Cream Sauce

  • 5 tablespoons unsalted butter, divided
  • 1 1/2 cups freshly grated Parmesan cheese, divided
  • 2 cups heavy cream
  • 1 3/4 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 sprigs fresh rosemary
  • 1 teaspoon Better Than Bouillon Roasted Garlic Base

Instructions

  1. Preheat Oven: Preheat your oven to 375°F to ensure it reaches the correct baking temperature for cooking the scalloped potatoes evenly.
  2. Prepare Baking Dish: Grease a baking dish with 1 tablespoon of the butter. Then sprinkle about 3 tablespoons of the grated Parmesan cheese evenly over the buttered surface to create a flavorful base layer.
  3. Make Cream Mixture: In a medium saucepan over low heat, combine the heavy cream, remaining butter, fresh rosemary sprigs, kosher salt, freshly cracked black pepper, and Better Than Bouillon Roasted Garlic Base. Heat gently until the butter melts and the mixture starts to produce a few wisps of smoke, about 5 minutes. Stir in all but 1/4 cup of the grated Parmesan cheese, then remove from heat.
  4. Slice Potatoes: Using a mandoline slicer, thinly slice the Yukon Gold potatoes into 1/8-inch thick pieces. Gather the slices loosely into stacks and place them diagonally in the prepared baking dish. Arrange the stacks in a fanned pattern, avoiding excessive overlapping to ensure even cooking.
  5. Assemble and Bake: Pour the infused cream and cheese mixture evenly over the arranged potatoes. Cover the baking dish tightly with greased aluminum foil to retain moisture and prevent burning. Bake in the preheated oven for 45 minutes.
  6. Finish Baking and Broil: Remove the foil and continue baking uncovered for an additional 20 minutes until the potatoes are tender and the cream has thickened around the edges. If desired, broil the dish for about 4 minutes to achieve a golden brown, crispy top.

Notes

  • Use a mandoline slicer carefully for uniform potato slices and to prevent injury.
  • Make sure to cover the dish tightly with foil during the initial baking to lock in moisture.
  • Broiling at the end is optional but recommended for a beautifully browned top.
  • Allow the dish to cool for a few minutes before serving to let it set.
  • Fresh rosemary adds aroma; feel free to substitute with thyme or omit if unavailable.

Find it online: https://bitezly.com/parmesan-scalloped-potatoes-recipe/