2 lbs. Yukon gold potatoes, peeled and thinly sliced
3 cups whipping cream
1/4 cup chopped fresh flat-leaf parsley
2 cloves garlic, chopped
1 1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 cup grated Parmesan cheese
Instructions
Preheat oven to 400. Layer potatoes in a 13x9 inch or 3 quart baking dish.
Stir together cream and next 4 ingredients in a large bowl. Pour cream mixture over potatoes.
Bake at 400 for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown. Let stand on a wire rack 10 minutes before serving.
Originally Submitted
6/8/2011
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