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Classic Parmesan Scalloped Potatoes
Classic Parmesan Scalloped Potatoes
from Southern Living...notes from Pastry Queen blog
1/4 cup butter
2# Yukon gold potatoes, peeled and thinly sliced
3 cups whipping cream (I used 1-1/2 cups whipping cream, 1-1/2 cups evaporated milk)
2 garlic cloves, chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 cup fresh flat-leaf parsley, chopped (I used 4 tsp dried parsley)
1/2 cup (2 oz.) grated Parmesan cheese (I used 3/4 cup)
Preheat oven to 400°F.
Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and next 5 ingredients, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender. Spoon mixture into a lightly greased 13x9-inch baking dish; sprinkle with cheese.
Bake at 400°F for 25-30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.
Makes 6 to 8 servings
from Southern Living...notes from Pastry Queen blog
1/4 cup butter
2# Yukon gold potatoes, peeled and thinly sliced
3 cups whipping cream (I used 1-1/2 cups whipping cream, 1-1/2 cups evaporated milk)
2 garlic cloves, chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 cup fresh flat-leaf parsley, chopped (I used 4 tsp dried parsley)
1/2 cup (2 oz.) grated Parmesan cheese (I used 3/4 cup)
Preheat oven to 400°F.
Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and next 5 ingredients, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender. Spoon mixture into a lightly greased 13x9-inch baking dish; sprinkle with cheese.
Bake at 400°F for 25-30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.
Makes 6 to 8 servings