Description
These Parmesan Scalloped Potatoes feature thinly sliced Yukon Gold potatoes baked in a garlic-infused cream sauce and finished with a golden, bubbling Parmesan crust. The result is a rich, comforting side dish with tender layers and deep savory flavor.
Ingredients
2 1/2 pounds Yukon Gold potatoes
5 tablespoons unsalted butter, divided
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 the oven to 375°F.
- Grease a baking dish with 1 tablespoon of the butter and sprinkle about 3 tablespoons of the grated Parmesan evenly over the bottom.
- In a medium saucepan over low heat, combine the heavy cream, remaining butter, rosemary, salt, black pepper, and roasted garlic base. Heat until the butter melts and the cream is hot with light steam rising, about 5 minutes.
- Stir in all but 1/4 cup of the Parmesan cheese and mix until fully melted and smooth. Remove from heat.
- Using a mandoline, thinly slice the potatoes to about 1/8-inch thickness.
- Arrange the potato slices diagonally in the prepared baking dish in a slightly fanned pattern, keeping them snug but not tightly packed.
- Pour the infused cream mixture evenly over the potatoes.
- Cover the dish tightly with greased aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for 20 minutes, until the potatoes are tender and the cream has thickened around the edges.
- If desired, broil for about 4 minutes until the top is golden brown. Let the dish rest slightly before serving to allow the sauce to settle.
Notes
Substitute fresh thyme for rosemary for a different herb flavor.
Mix in a small amount of Gruyère cheese for a sharper taste.
Add shredded mozzarella or seasoned breadcrumbs during the final minutes of baking for extra richness or texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 350°F oven until warmed through, adding a splash of cream if needed.
Yukon Gold potatoes can be left unpeeled for added texture, or peeled for a smoother finish.
- Prep Time: 2 minutes
- Cook Time: 69 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 95 mg
