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Parmesan Scalloped Potatoes
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Ingredients
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
Instructions
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