Parmesan Scalloped Potatoes Recipe

Introduction

Parmesan scalloped potatoes are a rich and creamy side dish that bring comfort and elegance to any meal. Thinly sliced Yukon gold potatoes baked in a savory parmesan cream make this recipe irresistible and perfect for holidays or special dinners.

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 butter and 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, rosemary sprigs, kosher salt, black pepper, and the roasted garlic base. Heat until the butter melts and the mixture begins to release a few wisps of smoke, about 5 minutes. Stir in all but 1/4 cup of the parmesan cheese.
4. Step 4: Using a mandoline slicer, thinly slice the potatoes to about 1/8 inch thickness. Arrange the slices in loose stacks and place them diagonally in the prepared baking dish, fanning out the stacks with minimal overlap to cover the dish evenly.
5. Step 5: Pour the warm cream and cheese mixture evenly over the arranged potatoes. Cover the dish tightly with greased aluminum foil.
6. Step 6: Bake covered for 45 minutes. Then remove the foil and bake uncovered for another 20 minutes or until the potatoes are tender and the cream has thickened around the edges. If desired, broil the top for about 4 minutes until golden brown.

Tips & Variations

• For extra flavor, remove rosemary sprigs before baking and sprinkle fresh chopped herbs over the top before serving.
• Substitute Gruyère or sharp cheddar cheese for a different cheese profile.
• Use a sharp knife instead of a mandoline if needed, but be sure to slice the potatoes as thinly and evenly as possible for uniform cooking.
• Soak potato slices in cold water before prepping to remove excess starch and prevent sticking.

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 creamy texture. Avoid microwaving to prevent them from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yukon gold potatoes are best for their creamy texture and flavor, but you can substitute with Russet or red potatoes. Keep in mind Russets may be drier and red potatoes hold their shape firmer.

Do I need to peel the potatoes?

Peeling is optional. Leaving the skins on adds texture and nutrients, but for a smoother casserole, peel the potatoes before slicing.

Parmesan Scalloped Potatoes Recipe

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★★★★★

4.9 from 147 reviews

This Parmesan Scalloped Potatoes recipe features thinly sliced Yukon gold potatoes layered in a creamy, cheesy sauce infused with garlic and fresh rosemary. Baked to golden perfection, this comforting side dish combines the rich flavors of Parmesan and roasted garlic with a luscious cream sauce, perfect for holidays or any cozy dinner.

• Author: Sana
• 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

Cheese and Dairy

• 5 tablespoons unsalted butter
• 1 1/2 cups freshly grated Parmesan cheese
• 2 cups heavy cream

Seasonings and Herbs

• 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 (190°C) to get it ready for baking the scalloped potatoes.
2. Prepare Baking Dish: Grease the baking dish with 1 tablespoon of unsalted butter, then sprinkle about 3 tablespoons of the grated Parmesan cheese evenly over the buttered surface. This helps create a flavorful base and prevents sticking.
3. Make Cream Mixture: In a medium saucepan over low heat, combine the heavy cream, remaining butter, fresh rosemary sprigs, kosher salt, black pepper, and the Roasted Garlic Base. Heat gently until the butter melts and the mixture just begins to produce wisps of smoke, about 5 minutes. Remove from heat and stir in all but 1/4 cup of the Parmesan cheese.
4. Slice Potatoes: Using a mandoline slicer, thinly slice the Yukon gold potatoes to about 1/8 inch thickness. Stack the slices loosely and arrange them diagonally in the prepared baking dish in a fanned pattern, fitting stacks snugly but without too much overlap.
5. Assemble and Bake: Pour the warm cream mixture evenly over the potato layers. Cover the dish tightly with greased aluminum foil to keep the moisture in, and bake for 45 minutes.
6. Finish Baking and Broil: Remove the foil and continue baking uncovered for another 20 minutes until the potatoes are tender and the sauce has thickened around the edges. If needed, broil the top for about 4 minutes until it turns golden brown and bubbly, creating a crisp, cheesy crust.

Notes

• Using Yukon gold potatoes is ideal as they hold their shape and have a creamy texture when baked.
• Be careful not to slice the potatoes too thick to ensure even cooking and a creamy texture.
• If you don’t have Better Than Bouillon Roasted Garlic Base, you can substitute with 1 teaspoon garlic powder or freshly minced garlic.
• Let the dish rest for 10 minutes after baking before serving to allow the sauce to thicken further.
• For a lighter version, substitute half-and-half or whole milk for heavy cream, though the dish may be less rich and creamy.

Keywords: Parmesan scalloped potatoes, scalloped potatoes, cheesy potatoes, baked potatoes, side dish, creamy potatoes