Parmesan Scalloped Potatoes Recipe

Introduction

Parmesan Scalloped Potatoes are a rich and comforting side dish that combines tender Yukon gold potatoes with a creamy, cheesy sauce infused with garlic and rosemary. This recipe is perfect for elevating weeknight dinners or impressing guests at your next gathering.

Ingredients

• 2 1/2 pounds Yukon gold potatoes
• 5 tablespoons unsalted butter
• 1 1/2 cups freshly grated Parmesan cheese
• 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. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Grease a baking dish with 1 tablespoon of the butter, then sprinkle about 3 tablespoons of the grated Parmesan cheese evenly over the bottom.
3. Step 3: In a medium saucepan over low heat, combine the heavy cream, remaining butter, fresh rosemary sprigs, kosher salt, black pepper, and Better Than Bouillon Roasted Garlic Base. Heat gently until the butter melts and the mixture begins to emit a few wisps of smoke, about 5 minutes. Stir in all but 1/4 cup of the grated Parmesan cheese and remove from heat.
4. Step 4: Using a mandoline slicer, thinly slice the potatoes to about 1/8 inch thickness. Stack the slices loosely and arrange them diagonally in the prepared baking dish, fanning and fitting the stacks without overlapping too much. Repeat with all the potatoes.
5. Step 5: Pour the warm, infused cream mixture evenly over the potatoes. Cover the dish tightly with greased aluminum foil and bake for 45 minutes.
6. Step 6: Remove the foil and bake uncovered for an additional 20 minutes, until the potatoes are tender and the cream has thickened around the edges. If desired, broil the top for about 4 minutes to achieve a golden brown crust.

Tips & Variations

• For easier slicing, chill the potatoes before cutting or use a sharp, consistent mandoline to ensure even cooking.
• Swap rosemary for thyme or sage for a different herb flavor.
• Add a pinch of nutmeg to the cream mixture for a subtle warm spice.
• Use Gruyère or Fontina cheese in place of Parmesan for a creamier texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, to preserve the crispy top. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yukon gold potatoes are ideal for their creamy texture and thin skins, but you can substitute with red potatoes or russets. Keep in mind that cooking times and texture may vary slightly.

Do I need to soak the potatoes before baking?

Soaking is not necessary for this recipe since the potatoes are sliced thinly and baked in a rich cream sauce, which helps prevent them from drying out.

Parmesan Scalloped Potatoes Recipe

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4.5 from 567 reviews

This Parmesan Scalloped Potatoes recipe features thinly sliced Yukon gold potatoes baked in a rich, creamy mixture infused with garlic, rosemary, and parmesan cheese. The dish is a decadent side perfect for special occasions or comforting family meals, with a beautifully golden, cheesy crust and creamy interior.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 2 1/2 pounds Yukon gold potatoes

Cream Mixture

• 5 tablespoons unsalted butter
• 1 1/2 cups freshly grated parmesan cheese
• 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’s at the correct temperature when you’re ready to bake the potatoes.
2. Prepare Baking Dish: Grease a baking dish with 1 tablespoon of the butter. Then sprinkle about 3 tablespoons of grated parmesan cheese evenly over the bottom to add flavor and prevent sticking.
3. Infuse Cream: In a medium saucepan over low heat, gently warm the heavy cream, remaining butter, rosemary sprigs, kosher salt, black pepper, and Better Than Bouillon Roasted Garlic Base. Cook until the butter melts and the mixture starts to emit a few wisps of smoke, about 5 minutes. Stir in all but 1/4 cup of the parmesan cheese, allowing it to melt into the cream.
4. Slice Potatoes: Thinly slice each Yukon gold potato to about 1/8 inch thickness using a mandoline slicer. Stack the slices loosely and arrange them diagonally in the prepared baking dish in a fanned pattern, making sure the slices don’t overlap too much for even cooking.
5. Pour Cream Mixture: Pour the infused cream and cheese mixture evenly over the arranged potatoes to fully coat them with the flavorful sauce.
6. Bake Covered: Cover the baking dish tightly with greased aluminum foil to trap steam and bake in the preheated oven for 45 minutes, allowing the potatoes to cook through and become tender.
7. Bake Uncovered and Broil: Remove the foil and continue baking uncovered for an additional 20 minutes so the cream reduces and thickens around the edges. If desired, broil for about 4 minutes to achieve a golden brown, crispy top layer.

Notes

• Use Yukon gold potatoes for their creamy texture and thin skins, which eliminate the need for peeling.
• A mandoline slicer ensures uniform potato slices for even cooking.
• Do not skip greasing the foil to prevent it from sticking to the cheese layer.
• Broiling is optional but adds a lovely golden finish.
• For stronger garlic flavor, lightly crush the rosemary sprigs before adding to the cream.
• Let the dish rest 10-15 minutes after baking to allow the sauce to thicken further before serving.

Keywords: Parmesan scalloped potatoes, creamy potatoes, baked potato side dish, garlic rosemary potatoes, cheesy potatoes