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