Sunday, February 3, 2008

Parmesan Scalloped Potatoes

These are delicious! Brent is a huge potato eater, so I try to mix it up with different flavorings. This attempt was highly successful.

1/4 cup butter
2 pounds potatoes (I used small red)
3 cups whipping cream
2 garlic cloves, minced
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh or 4 teaspoons dried Parsley
1/2 - 3/4 cup grated Parmesan cheese

Preheat oven to 400. Thinly slice the potatoes. In a dutch oven or large stew pot, melt the butter over medium-high heat. Stir in potatoes, whipping cream, garlic, salt, pepper, and parsley. Bring to a boil. Reduce heat to medium-low and cook for 15 minutes, stirring gently. Spoon potato mixture into greased 13 x 9 pan. Top with cheese. Bake for 25 - 30 minutes. Let stand 10 minutes before serving.

6 servings.


1 comment:

Anonymous said...

I made these tonight for dinner. And OH.MY.GOODNESS! They're the BEST Parmesan Scalloped Potatoes I have ever had! The only thing I did different was I used Parmesan, Ramano & Asiago shredded cheese and I used 2 cups whipping cream and not 3 cups. I only had the two. But honestly, it worked out just as good.

I love your blog! There's so many good recipes! Thanks!!!