Parmesan Scalloped Potatoes is a classic dish with an extra punch of flavor. Perfect alongside your Easter ham, but don’t forget about it the rest of the year. Just a little bit of prep work gets this warm, comforting, savory side dish on your table any day.
I will never forget the first time I made scalloped potatoes. I was young…maybe middle school-ish age. Back then my Mom worked in retail, which meant she wasn’t always home on holidays that the store was open. I remember one Easter, Mom had to work half a day so I was going to help Dad get dinner started so we could eat when Mom got home.
So Mom laid out her trusty Betty Crocker Cookbook to the scalloped potato page. I can’t seem to find this recipe on the Betty Crocker website anymore, but it was a super simple recipe that called for scalded milk to be poured over layers of potatoes, butter, and flour.
I was in charge of scalding the milk. I think the recipe cautioned against burning it, so I poured it into a sauce pan, turned on the burner on low and watched and stirred.
And stirred and watched.
And nothing happened. No bubbles, no steam, nothing.
I remember feeling so frustrated because we had to the potatoes into the oven so they would be done when Mom got home! But it was taking much longer to heat that dang milk than I ever thought it would….
And then I realized…I had turned on the wrong burner….
UGH! I’m pretty sure I didn’t even tell anyone because I was so embarrassed and got enough grief as it was being the baby in the family 🙂 Of course once I got the burner turned on, my room temperature milk took no time at all to finish and dinner was ready when Mom got there.
I’m not sure why I remember this particular snafu in the kitchen, but it just stuck with me. Maybe because it was one of those silly little moments that teaches you a lesson that you never forget…like always double check the burner…which I do now…
In any case, I’ve since changed up the recipe to create Parmesan Scalloped Potatoes. My version is made extra rich by using heavy cream instead of milk. I also add parmesan cheese between the layers and on top as well to punch up the flavor. You can skip the cheese for a more classic scalloped potato. You can also include onion powder or onion flakes, too. Either way, these potatoes are just pure comfort food. Butter and cream and carbs and love. And definitely too delicious to reserve for just one holiday 🙂
Parmesan Scalloped Potatoes
- 6 or 7 medium red potatoes
- 1 and 1/2 c heavy cream
- 6 T butter
- 2 T heaping, all-purpose flour
- 3 to 5 oz. Parmesan cheese shredded
- Salt and Pepper
- Garlic powder optional
- Onion powder or flakes optional
- Start by scrubbing and peeling potatoes
- Pour the cream into a heavy sauce pan and place over low heat, stir occasionally until hot, but not boiling, then remove from heat
- While you're waiting for the cream, thinly and evenly slice potatoes using a mandolin or very sharp knife
- Generously butter a 2 qt casserole dish and heat oven to 375
- Arrange 1/3 of potatoes in a layer that completely covers the bottom of the dish
- Season potatoes salt and pepper and garlic and/or onion
- Evenly sprinkle an ounce or two of cheese, depending on your preferences
- Measure a heaping tablespoon of flour into a fine mesh sieve, and sift over the potatoes and cheese
- Dot with 2 T butter
- Repeat another layer of potatoes, seasonings, cheese, flour and butter
- Add a third layer, without the flour
- Cover the casserole with aluminum foil and bake for 50 minutes
- Remove the foil and bake 10 to 20 minutes more until potatoes are soft and the top is golden brown
- Let cool for 5 to 7 minutes before serving
- Keep leftovers refrigerated and reheat in the microwave covered with a paper towel