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Parmesan Scalloped Potatoes Recipe

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★★★★

3.9 from 74 reviews

This Parmesan Scalloped Potatoes recipe features thinly sliced Yukon gold potatoes baked in a rich, creamy mixture infused with rosemary, roasted garlic, and plenty of freshly grated Parmesan cheese. The dish is baked until tender and topped with a golden, bubbly crust, making it a perfect comforting side for any meal.

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 the oven: Set your oven to 375°F (190°C) and allow it to fully preheat while you prepare the potatoes and cream mixture.
  2. Prepare the baking dish: Grease a baking dish using 1 tablespoon of the unsalted butter. Sprinkle about 3 tablespoons of the freshly grated Parmesan cheese evenly across the bottom to prevent sticking and add flavor.
  3. Make the cream mixture: In a medium saucepan over low heat, combine the heavy cream, remaining butter, fresh rosemary sprigs, kosher salt, freshly cracked black pepper, and the roasted garlic base. Heat until the butter melts and the mixture just begins to release faint wisps of smoke, about 5 minutes. Stir in all but 1/4 cup of the Parmesan cheese until well combined. Remove rosemary sprigs before pouring.
  4. Slice the potatoes: Using a mandoline slicer, thinly slice each potato to about 1/8 inch thick. Stack the slices loosely and arrange them diagonally in the prepared baking dish in a fanned pattern, fitting the stacks without much overlap to ensure even cooking.
  5. Assemble and bake: Pour the infused cream mixture evenly over the arranged potatoes. Cover the dish tightly with buttered aluminum foil and bake in the preheated oven for 45 minutes to let the potatoes absorb the flavors and soften.
  6. Finish baking and broil: Remove the foil and continue baking uncovered for another 20 minutes until the potatoes are tender and the cream has thickened around the edges. If desired, broil the top for about 4 minutes until the surface turns golden brown and bubbly, watching carefully to avoid burning.

Notes

  • Use a mandoline slicer to ensure uniform thin slices for even cooking.
  • Removing the rosemary sprigs before pouring the cream mixture prevents overly strong herb flavor.
  • Broiling at the end gives a beautiful golden crust but watch carefully to avoid burning.
  • You can substitute half-and-half for heavy cream for a lighter version, though the dish will be less rich.
  • For a saltier bite, sprinkle additional Parmesan on top before broiling.

Keywords: Parmesan scalloped potatoes, creamy potatoes, baked potato side dish, rosemary potatoes, garlic potatoes, easy holiday sides

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