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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.

Ingredients

Scale

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

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