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Classic Parmesan Scalloped Potatoes

Van Chaplin; Lisa Powell Bailey
Prep time 15 mins
Cook time 20 mins
Bake time 30 mins
Stand time 10 mins
Yield Makes 6 to 8 servings
Yukon golds get top treatment in this flavorful side dish recipe. Simple ingredients, like parsley, salt, pepper, and Parmesan cheese, keep the focus on the buttery spuds.

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

How to Make It

  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.