April 12th, 2010

Parmesan Scalloped Potatoes

Scalloped potatoes are just so good!  And this Parmesan Scalloped Potatoes recipe is simple and delicious. It’s a show stopping side dish for any meal, and definitely nice enough to serve with a holiday dinner.

Parmesan Scalloped Potatoes
This cheesy, creamy potato dish isn’t exactly low-fat though, so I do try to save it for special occasions. As much as I’d love to eat potatoes covered in cream and cheese on a regular basis, I don’t think my metabolism is up to the task. But these are pretty amazing. It’s really hard to say no to seconds. I usually end up using about 6 medium sized potatoes in this recipe 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. Let’s be honest, any potato is going to be good in this recipe, so use whatever you have on hand.

Be sure to save this Parmesan Scalloped Potatoes recipe to your favorite Pinterest board for later.

Parmesan scalloped potatoes

Parmesan Scalloped Potatoes

Preparation 00:15 Cook Time 00:45 Total Time 1:00
Serves 8     adjust servings

Classic scalloped potatoes made with real cream and Parmesan cheese.

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. Stir in potatoes, cream, milk, salt, pepper and parsley; bring to a boil. Reduce heat to medium-low and cook, stirring gently, 10-15 minutes or until potatoes are tender.
  4. Spoon mixture into a lightly greased 9x13 inch baking dish; sprinkle with Parmesan cheese.
  5. Bake for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.
2 reviews

Never miss a Let’s Dish Recipe:

Facebook | Pinterest | Instagram | Twitter | Google+

If you love this recipe, you might also like:

Cheesy Lemon Parsley Potatoes

Cheesy-Lemon-Potatoes

Greek Style Red Potatoes

Greek-Potatoes

Browned Butter Roasted Potatoes

Browned Butter Roasted Potatoes

Who Dished It Up First : Adapted from myrecipes.com.

signature

Comments

  1. LOved the dish very much..my family members are voracious potato eaters..they will just love this dish..

  2. Wow! I just tried this recipe for my family (I am only sixteen) and we were all so amazed! With not much cooking experience under my belt I was surprised I could make something so delicious. Best scalloped potatoes we have ever had, what a treat!

  3. Just wondering for the potatoes, are they raw peeled and sliced then cooked in the sauce? Or should they be pre boiled slightly?

  4. My family loves this recipe. I made it the first time for Christmas dinner and we’ve made it several times since. It is on this week’s meal plan as well.

Trackbacks

  1. […] 3. Parmesan Scalloped Potatoes– Omg, omg, omg. Look at all that melted cheese goodness! […]

 

Speak Your Mind

*