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.
I make this dish for special occasions, and always during the Holidays. This is by far, the BEST Scalloped Potato recipe I've tried (and I've tried many)! Beginning the cooking process on the stove really speeds things and makes a softer potato! Dense, creamy, delicious!
This was a great addition to our Easter dinner. I doubled it (was serving 17 adults) and there was enough for all. The only change made to the recipe as written was to substitute 1 1/2 cups 1% milk and 1 1/2 cups whipping cream for the 3 cups of whipping cream.
I made this recipe, exactly as called for, for Easter dinner, along with ham & asparagus in the menu "Easter Dinner in the Dining Room". It was wonderful - many compliments - easy to make and cooked very quickly. I will definitely make this recipe again. The parmesan cheese on the top added a delightful cheesy taste that most recipes don't have.
I love this recipe. I almost always have most of these ingredients on hand so it is easy to throw this dish together in a pinch. I usually leave out the parsley as I hardly ever have any on hand and it is not missed.
I have never been a scalloped potato fan until now! This is so incredibly delicious, quick and easy! I am looking forward to this showing up in our rotation. Check out my review at: http://imapretendchef.blogspot.com/2011/01/classic-parmesan-scalloped-potatoes.html
OH MY GOSH!! I just made this recipe for today's Christmas Dinner . . . what a hit they were! So delish!! And easy to make! This will definately be a repeated recipe in my house! I did add a little bit of Mexican 4-cheese Mix for some yellow/orange color. This recipe is fantastic!!
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