Parmesan Scalloped Potatoes
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Recipe Intro From lisathompson
Recipe featured in our 2024 Thanksgiving Menu
A creamy potato side dish is the ultimate crowd-pleaser on Thanksgiving. These easy parmesan scalloped potatoes get a little flavor boost from infusing the cream with fresh herbs, LOTS of parmesan cheese, and some roasted garlic base (such as Better Than Bouillon). Use a mandoline slicer to make quick work of slicing waxy potatoes such as Yukon Gold very thinly, then shingle them into a buttered-and-cheese-dusted baking dish that makes for a pretty presentation. Note: If you choose not to use the roasted garlic base, increase the amount of salt to 2 1/2 teaspoons.
Substitutions:
Thyme or fresh sage for the rosemary
Pecorino Romano cheese for the parmesan cheese
Red-skinned potatoes for the Yukon Golds
Onion or turkey base for the roasted garlic base
Optional Add-Ons:
Chopped parsley or chives for garnish
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Recipe Card
ingredients
- 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 tablespoon roasted garlic base (such as Better than Bouillon)
Method
Step 1
Preheat oven to 375F degrees.
Step 2
Grease a baking dish with 1 tablespoon of the butter and sprinkle with about 3 tablespoons of the grated parmesan cheese.
Step 3
Heat heavy cream, butter, herbs, salt, black pepper and in a medium saucepan over low heat until butter is melted and mixture has just a few wisps of smoke, about 5 minutes. Stir in all but 1/4 cup of the grated parmesan cheese.
Step 4
Meanwhile, thinly slice each of the potatoes using a mandoline slicer to about ⅛” thick, then gather the slices into a loose stack and transfer to the prepared baking dish at a diagonal. Continue with remaining potatoes, fitting in the stacks in a fanned pattern without overlapping too much.
Step 5
Pour the infused cream mixture over the potatoes, then cover tightly with greased aluminum foil and bake for 45 minutes.
Step 6
Uncover and bake for another 20 minutes, until the potatoes are cooked through and the cream mixture has thickened around the edges. Broil for about 4 minutes, until the top becomes golden brown, if needed.