I have to admit that in three holiday meals this year, I’ve made scalloped potatoes every. Single. Time. I just love them. Especially given that I’m not the world’s biggest fan of spuds, this is a winner. This is a Cooking Light recipe I got years ago. I’ve always made it as-written, and am always happy with it.
- 1/4 cup butter
- 2 pounds Yukon gold potatoes, peeled and thinly sliced
- 3 cups whipping 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
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 13- x 9-inch baking dish; sprinkle with cheese.
Bake at 400° for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.