Get ready to indulge, my friends. These scalloped potatoes are sinfully rich and just the thing you need for your next dinner on a cool fall night. I mean, who doesn’t love potatoes, butter, and cheese? Or anything with butter in it, for that matter?
When I first found this recipe, I was intrigued by the cooking method. In most recipes that I’ve seen for scalloped potatoes, you usually just layer thinly sliced potatoes in a casserole dish along with the other ingredients and bake it. However, in this recipe, you simmer the potatoes with cream, garlic and herbs before baking them. I don’t have much to compare it to, but I will say that the potatoes were perfectly cooked. Not too firm, and not too soft. Perfectly tender and smothered in a bubbling cheese and cream sauce.
Good thing we don’t make this very often or we’d be in serious trouble.
1/4 cup butter
2 pounds Yukon gold potatoes, peeled and thinly sliced
3 cups heavy cream
2 garlic cloves, chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 cup fresh flat-leaf parsley, chopped
1/2 cup (2 oz.) grated Parmesan cheese
Preheat oven to 400°F.
Melt the butter in a large Dutch oven over medium-high heat. Stir in the potatoes, cream, garlic, salt, pepper, and parsley, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender.
Carefully spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with cheese.
Bake for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.