Description
This Parmesan Scalloped Potatoes recipe features creamy, tender Yukon gold potatoes baked in a rich heavy cream sauce infused with garlic and rosemary, and topped with a generous layer of freshly grated Parmesan cheese. Perfect as a comforting side dish for any meal.
Ingredients
Scale
Main Ingredients
- 2 1/2 pounds Yukon gold potatoes
- 5 tablespoons unsalted butter
- 1 1/2 cups freshly grated Parmesan cheese
- 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 and Prepare: Preheat your oven to 375°F (190°C). Peel the Yukon gold potatoes and slice them thinly, about 1/8 inch thick, to ensure even cooking and a luscious texture.
- Make Cream Mixture: In a saucepan, combine the heavy cream, butter, kosher salt, black pepper, Better Than Bouillon Roasted Garlic Base, and fresh rosemary sprigs. Warm the mixture over medium heat until the butter is melted and the garlic bouillon is fully dissolved, allowing the rosemary to infuse the cream for about 5 minutes. Remove rosemary sprigs before use.
- Assemble the Dish: Butter or grease a baking dish generously. Arrange a layer of potato slices evenly on the bottom of the dish. Sprinkle a bit of freshly grated Parmesan cheese over the potatoes. Pour a portion of the cream mixture over the layer. Repeat layering until all potatoes are used, finishing with a thick layer of Parmesan on top.
- Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and continue baking for an additional 25 to 30 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
- Rest and Serve: Let the scalloped potatoes rest for 10 minutes before serving to allow the cream sauce to thicken and flavors to meld beautifully.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape well during baking.
- Slice potatoes uniformly to ensure even cooking throughout the dish.
- You can substitute heavy cream with half-and-half for a lighter version, but the texture will be less rich.
- Remove rosemary sprigs before assembling and baking to avoid overpowering the dish with rosemary flavor.
- This dish can be prepared a day ahead and reheated in the oven at 350°F for 20 minutes covered with foil.
Keywords: Parmesan, scalloped potatoes, baked potatoes, creamy potato casserole, holiday side dish, Yukon gold potatoes