Thursday, February 18, 2016

#3771 - Creamy Scalloped Potatoes

(by Shirley McNevich)

2lbs. Yukon gold potatoes
3 cups whipping cream
1/4 cup chopped fresh parsley
2 garlic cloves (chopped)
1 1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/2 cup fresh grated Parmesan cheese

Wash and peel the potatoes, then slice them thinly. In a large bowl add whipping cream, chopped parsley, chopped garlic, salt and pepper--stir well. Add the sliced potatoes--toss to mix. Spread the mixture into a greased 9 x 13 glass baking dish. Bake at 400 degrees for 30 minutes (stirring every 10 minutes). Remove from oven--sprinkle the Parmesan cheese over the top. Return to oven and bake 20 minutes longer or until bubbling hot and golden brown. Let stand for 10 minutes before serving. Note: if you don't slice the potatoes thin enough, you'll have to bake it longer to make sure the potatoes are tender.

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