Classic Parmesan Scalloped Potatoes Filed under ( potatoes, Side Dish )

I love Southern Living! I have always gotten the Southern Living magazine and this is usually my "go to" when I need a recipe. Very rarely to a cook something out of the magazine right when I get it. I usually collect the magazines and go back and look on occasion.

I found this recipe for Classic Parmesan Scalloped Potatoes in the April magazine. I am always making Cheesy Potatoes so I wanted to try another potato side dish. These were heavenly. I wanted to cut calories a little so I used one cup of cream and 2 cups of half and half. They were amazing but next time - I may try using some skim milk too. I highly recommend trying these yummy potatoes!

I apologize for the poor picture! I need to work on this! I am always in such a hurry !

Classic Parmesan Scalloped Potatoes ( adapted from Southern Living)

2 lbs. Yukon gold potatoes, peeled and thinly sliced ( I forgot to peel :)
3 cups whipping cream
1/4 cup chopped fresh flat-leaf parsely ( i used 1-2 Tbsp dried)
2 garlic cloves, chopped
1 1/2 tsp salt
1/4 tsp ground pepper
1/2 cup grated Parmesan cheese

Preheat oven to 400. Layer potatoes in a 9 x 13 baking dish. Stir together cream and next 4 ingredients and pour over potatoes. Bake at 400 for 30 minutes, gently stirring every 10 minutes Sprinkle with Parmesan cheese and bake for 15 more minutes or until bubbly and golden brown. Let stand on wire rack 10 minutes before serving. 8- 10 servings

Printable Version