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Parmesan Scalloped Potatoes Recipe

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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/parmesan-scalloped-potatoes-recipe/