Creamy Parmesan Scalloped Potatoes
A delightful side dish combining creamy potatoes and rich Parmesan cheese, perfect for family gatherings and holiday dinners.
Ingredients
Main Ingredients
- 4 large large potatoes, thinly sliced Use starchy potatoes like Russets for a creamier texture.
- 2 cups heavy cream Can substitute with milk for a lighter version, but will be less creamy.
- 1 cup grated Parmesan cheese Experiment with other cheese types like Gruyere or cheddar for different taste.
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons butter For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a saucepan, heat the heavy cream over medium heat. Add in the minced garlic, salt, pepper, and nutmeg. Stir everything together to combine well.
- Grease a baking dish with butter.
Layering
- Layer half of the sliced potatoes in the prepared baking dish.
- Pour half of the cream mixture over the first layer of potatoes.
- Next, sprinkle half of the grated Parmesan cheese on top of the cream-covered potatoes.
- Repeat the layers with the remaining potatoes, cream mixture, and cheese until you use everything up.
Baking
- Cover the dish with foil and bake it in the oven for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
- Let it sit for a few minutes before serving.
Notes
These scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for 2-3 months. Watch the cooking time closely as ovens can vary.