Description
Indulge in the creamy goodness of Parmesan Scalloped Potatoes, featuring layers of Yukon gold potatoes, rich parmesan cheese, and fragrant rosemary, all baked to perfection.
Ingredients
Scale
Parmesan Scalloped Potatoes:
- 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 Oven: Preheat the oven to 375°F.
- Slice Potatoes: Thinly slice the potatoes using a mandoline or sharp knife.
- Prepare Cheese Mixture: In a saucepan, combine heavy cream, parmesan cheese, salt, pepper, and garlic base over low heat until cheese is melted.
- Layer Ingredients: Layer sliced potatoes in a baking dish, pouring the cheese mixture over each layer. Top with butter and rosemary.
- Bake: Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 25 minutes until golden and bubbly.
- Serve: Let cool slightly before serving and enjoy!
Notes
- You can add breadcrumbs on top for an extra crunch.
- Feel free to add more herbs like thyme or parsley for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 90 mg