Peel the onion and wash the potatoes. Using a mandolin, thinly slice the potatoes and onion.
In a 13x9 pan sprayed with non-stick olive oil place a layer of potatoes, sprinkle with garlic salt, sprinkle sliced onions and parmesan cheese. Repeat this 2-3 times pending the amount of ingredients you have. The last topping should be parmesan cheese. Cut the butter into thin slices and gently place on top, evenly around the pan. Go EASY on the garlic salt or the potatoes will be too salty to eat.
Preheat the oven, while you are slicing, to 400. Cook the potatoes for 25-35 minutes or until fork tender. The potatoes will brown quickly so set a timer for about 15mins, or until your preferred browning, and then loosely cover the potatoes with aluminum foil until the potatoes are fork tender.
The potatoes reheat well in the microwave, or in a toaster oven. You can freeze them to reheat later.
Originally Submitted
8/15/2017
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