Classic Parmesan Scalloped Potatoes

By

Andrew Lewis, Birmingham, Alabama, Southern Living

APRIL 2011

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  • 8

Ingredients

  • 2 pounds Yukon gold potatoes, peeled and thinly sliced
  • 3 cups whipping cream
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 garlic cloves, chopped
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup grated Parmesan cheese

Preparation

Step 1

1. Preheat oven to 400°. Layer potatoes in a 13- x 9-inch or 3-qt. baking dish.

2. Stir together cream and next 4 ingredients in a large bowl. Pour cream mixture over potatoes.

3. Bake at 400° for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown. Let stand on a wire rack 10 minutes before serving.

TRY THIS TWIST!

Gruyère Scalloped Potatoes: Substitute finely shredded Gruyère cheese for Parmesan. Reduce parsley to 2 Tbsp. and salt to 1 tsp. Prepare recipe as directed, stirring 1 tsp. freshly ground Italian seasoning into cream mixture in Step 2. Note: We tested with McCormick Italian Herb Seasoning Grinder.

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