Description
Creamy layers of tender Yukon Gold potatoes enveloped in melted Parmesan and heavy cream, making it a perfect side dish for any occasion.
Ingredients
Scale
- 2 1/2 pounds Yukon Gold potatoes, thinly sliced
- 5 tablespoons unsalted butter, plus 1 tablespoon for greasing
- 1 1/2 cups freshly grated Parmesan cheese, divided
- 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
- Preheat your oven to 375°F. Grease your baking dish with 1 tablespoon of butter and sprinkle with about 3 tablespoons of grated Parmesan cheese.
- Combine in a medium saucepan over low heat, the heavy cream, remaining butter, rosemary, salt, black pepper, and roasted garlic base. Heat for about 5 minutes until the butter melts and the mixture is hot.
- Stir in all but 1/4 cup of grated Parmesan cheese until it’s melted and smooth.
- Slice the potatoes—the thinner, the better! Aim for 1/8-inch thick slices using a mandoline for even cooking.
- Arrange the potato slices in the prepared baking dish in a fanned pattern, layering them neatly.
- Pour the cream mixture evenly over the potatoes.
- Cover with greased aluminum foil and bake for 45 minutes.
- Remove the foil and bake uncovered for another 20 minutes until the potatoes are tender.
- If desired, broil for an additional 4 minutes for a beautifully golden top.
- Let rest for a few minutes before serving to allow the flavors to meld.
Notes
For added flavor, consider incorporating sautéed onions or leeks, or crumbled bacon for a smoky vibe.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: scalloped potatoes, comfort food, side dish, holiday recipe, creamy potatoes