PARMESAN SCALLOPED POTATOES
1/4 cup butter
1/3 cup chopped onion
2 garlic cloves, chopped
2 pounds potatoes, peeled and thinly sliced
1 cup whipping cream
1 1/2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 cup fresh flat-leaf parsley, chopped
1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees. Melt butter in a large Dutch oven over medium-high heat. Add onions and garlic and cook for a few minutes, until onion are soft. Stir in potatoes, cream, milk, salt, pepper and parsely; bring to a boil. Reduce heat to medium-low and cook, stirring gently, 10-15 minutes or until potatoes are tender. Spoon mixture into a lightly greased 9x13 inch baking dish; sprinkle with Parmesan cheese. Bake for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.
Scalloped potatoes are just so good! And this recipe is simple and delicious. It's not exactly low-fat though, so I try to save it for special occasions. I usually end up using about 6 medium sized pototoes and it seems to work out about right. Russet and Yukon Gold are both good varieties to try in this dish, and I think red skinned potatoes would work well too.
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Adapted from myrecipes.com.
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