Classic Parmesan Scalloped Potatoes

In the realm of comfort food, few dishes evoke the same warm, homey feeling as scalloped potatoes. For years, I’ve been on the hunt for the perfect scalloped potato recipe – one that balances ease of preparation with incredible flavor. Let me tell you, this Classic Parmesan Scalloped Potatoes recipe, adapted from Lisa Cericola, has become an absolute staple in my kitchen. From busy weeknights to festive holiday gatherings, this dish has consistently impressed, earning rave reviews from even the pickiest eaters in my family. The creamy, cheesy layers of tender potatoes, infused with garlic and parsley, create a symphony of flavors that’s both comforting and sophisticated. What truly sets this recipe apart is its simplicity. With a minimal ingredient list and surprisingly little hands-on time, you can effortlessly whip up a side dish that tastes like it took hours to prepare. Trust me, if you’re looking for a crowd-pleasing, fuss-free recipe that delivers on both flavor and texture, look no further. This Classic Parmesan Scalloped Potatoes is about to become your new go-to for any occasion.

Ingredients

To create this culinary masterpiece, you’ll need just a handful of readily available ingredients. The beauty of this recipe lies in its simplicity – each component plays a crucial role in building the final flavor profile. Here’s what you’ll need to gather:

• 2 pounds Yukon gold potatoes, peeled and thinly sliced: Yukon Gold potatoes are the star of the show here, and for good reason. Their naturally buttery flavor and creamy texture after cooking make them ideal for scalloped potatoes. Their medium starch content allows them to thicken the cream sauce beautifully without becoming mushy. When selecting your potatoes, choose firm, smooth potatoes free of blemishes or sprouts. The thin slicing is crucial for even cooking and that melt-in-your-mouth tenderness we’re aiming for. Aim for slices about 1/8 inch thick – a mandoline slicer can be incredibly helpful for achieving uniform slices, but a sharp knife and a steady hand will also do the trick. If you don’t have Yukon Golds, you can substitute with Russet potatoes, but be sure to rinse the slices in cold water and pat them dry to remove excess starch, which can lead to a gummy texture.
• 3 cups whipping cream: Whipping cream is the heart of the creamy sauce that envelops the potatoes. Its high fat content lends richness and a luxurious texture to the dish. Do not substitute with milk or half-and-half, as these will result in a thinner, less decadent sauce. For the best results, use heavy whipping cream or double cream if available. The cream will reduce slightly as it bakes, concentrating the flavors and creating that signature creamy consistency.
• ¼ cup chopped fresh flat-leaf parsley: Fresh parsley adds a bright, herbaceous note that cuts through the richness of the cream and cheese. Flat-leaf parsley, also known as Italian parsley, is preferred for its robust flavor compared to curly parsley. Make sure to chop the parsley finely so it disperses evenly throughout the dish. If fresh parsley isn’t available, you can substitute with 1 tablespoon of dried parsley, but fresh is highly recommended for optimal flavor. Consider adding a touch more for a bolder parsley flavor if you enjoy it.
• 2 garlic cloves, chopped: Garlic is the aromatic backbone of this dish, providing a savory depth that complements the potatoes and parmesan cheese. Fresh garlic cloves are essential for the best flavor. Mince or finely chop the garlic to ensure it infuses the cream mixture evenly. If you’re a big garlic lover, feel free to add an extra clove or two! For a milder garlic flavor, you can roast the garlic cloves before chopping and adding them to the cream mixture.
• 1 ½ teaspoons salt: Salt is crucial for seasoning and enhancing the flavors of all the ingredients. Use kosher salt or sea salt for the best flavor. Start with the recommended amount and adjust to taste after baking. Remember that Parmesan cheese is also salty, so taste before adding more salt at the end.
• ¼ teaspoon freshly ground black pepper: Freshly ground black pepper adds a touch of spice and complexity. The coarse grind of freshly ground pepper provides a more robust flavor compared to pre-ground pepper. Adjust the amount to your preference – a little extra pepper can add a nice kick. White pepper can also be used for a milder peppery note, if preferred.
• ½ cup grated Parmesan cheese: Parmesan cheese is the crowning glory of this dish, adding a salty, nutty, and savory umami flavor. Use freshly grated Parmesan cheese for the best melting and flavor. Pre-grated Parmesan often contains cellulose to prevent clumping, which can hinder melting and alter the texture. For a more intense Parmesan flavor, consider using Parmigiano-Reggiano, the king of Parmesan cheeses. You can also experiment with other hard Italian cheeses like Pecorino Romano for a slightly sharper flavor. Don’t be shy with the Parmesan – it creates that beautiful golden-brown crust and adds a layer of irresistible cheesy goodness.

Instructions

Making this Classic Parmesan Scalloped Potatoes is surprisingly straightforward. Follow these step-by-step instructions to create a creamy, cheesy side dish that will impress everyone:

1. Preheat oven to 400°F (200°C). Begin by preheating your oven to the specified temperature. This ensures that the oven is hot and ready when you place the casserole in, promoting even cooking and browning. Make sure your oven rack is positioned in the center to prevent the bottom from burning before the top is golden brown.
2. Layer potatoes in a 13- x 9-inch or 3-qt. baking dish. Choose a 13×9 inch baking dish or a 3-quart casserole dish. Lightly grease the dish with butter or cooking spray to prevent sticking. Begin layering the thinly sliced potatoes in the dish. You can slightly overlap the slices to create a beautiful presentation and ensure even cooking. Don’t pack the potatoes too tightly, as this can hinder even cooking and cream penetration. Aim for a few layers of potatoes, ensuring they are spread relatively evenly across the dish.
3. Stir together cream, parsley, garlic, salt, and pepper in a large bowl. In a large mixing bowl, combine the whipping cream, chopped fresh parsley, chopped garlic cloves, salt, and freshly ground black pepper. Whisk these ingredients together until they are well combined and the salt is dissolved. This cream mixture forms the flavorful sauce that will cook the potatoes and create the creamy texture. Taste the cream mixture at this stage and adjust the salt and pepper to your liking. Remember that the Parmesan cheese will add saltiness later.
4. Pour cream mixture over potatoes. Carefully pour the prepared cream mixture evenly over the layered potatoes in the baking dish. Ensure that the cream mixture covers the potatoes as much as possible, penetrating between the layers. If needed, gently use a spatula or spoon to help distribute the cream and ensure it reaches all the potatoes, especially those in the corners and edges of the dish.
5. Bake at 400°F (200°C) for 30 minutes, stirring gently every 10 minutes. Place the baking dish in the preheated oven and bake for 30 minutes. Crucially, set a timer for every 10 minutes and gently stir the potatoes. This step is essential for even cooking and achieving that creamy texture. Stirring helps distribute the cream evenly, prevents the potatoes at the top from drying out, and ensures that all the potatoes cook through uniformly. When stirring, be gentle to avoid breaking the potato slices too much.
6. Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown. After the initial 30 minutes of baking and stirring, remove the dish from the oven. Sprinkle the grated Parmesan cheese evenly over the top of the potatoes. Return the dish to the oven and bake for another 15 to 20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown. Keep a close eye on the dish during this final baking stage to prevent the cheese from burning. The potatoes should be tender and easily pierced with a fork when they are done.
7. Let stand on a wire rack 10 minutes before serving. Once the scalloped potatoes are bubbly and golden brown, remove them from the oven and place the baking dish on a wire rack. Allow the dish to stand for 10 minutes before serving. This resting time allows the sauce to thicken slightly and the flavors to meld together beautifully. It also makes it easier to serve the casserole without it being too runny. The aroma during this resting period will be absolutely irresistible!

Nutrition Facts

(Estimated, per serving, based on 8 servings. Nutritional values can vary based on specific ingredients and portion sizes.)

• Serving Size: 1 serving (approx. 1/8 of the casserole)
• Calories: Approximately 450-550 calories
• Fat: 35-45g
  • Saturated Fat: 20-25g
• Cholesterol: 120-150mg
• Sodium: 500-600mg
• Carbohydrates: 25-35g
  • Sugar: 5-7g
• Protein: 10-15g

Important Note: These are estimates only. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. This dish is relatively high in calories and fat due to the cream and Parmesan cheese, making it an indulgent side dish best enjoyed in moderation.

Preparation Time

This recipe is a dream for those who appreciate delicious food without spending hours in the kitchen. Here’s a breakdown of the time involved:

• Active Time: 20 minutes (This includes peeling and slicing potatoes, chopping garlic and parsley, and mixing the cream sauce.)
• Total Time: 1 hour 15 minutes (This includes the active prep time plus the baking and resting time.)

As you can see, the hands-on time is minimal, allowing you to focus on other aspects of your meal or simply relax while the oven does most of the work. The majority of the time is spent baking, making this recipe perfect for busy weeknights or when you need a show-stopping side dish without the fuss.

How to Serve

Classic Parmesan Scalloped Potatoes are incredibly versatile and can be served alongside a wide array of main courses. Here are some delicious serving suggestions:

• Holiday Dinners: This casserole is a quintessential side dish for Thanksgiving, Christmas, Easter, or any special holiday feast. It pairs beautifully with:
  • Roasted turkey or chicken
  • Glazed ham
  • Prime rib or roast beef
  • Vegetarian mains like lentil loaf or stuffed butternut squash
• Weeknight Family Meals: Elevate your everyday dinners with this comforting side. It complements:
  • Grilled steak or chicken
  • Pork chops
  • Baked salmon or cod
  • Meatloaf
• Potlucks and Gatherings: Its crowd-pleasing nature and ease of transport make it perfect for potlucks, picnics, and casual get-togethers.
• Vegetarian Main Course: For a hearty vegetarian meal, serve a generous portion of scalloped potatoes alongside a vibrant green salad or roasted vegetables like asparagus, broccoli, or Brussels sprouts.
• Garnish Ideas: Enhance the presentation and flavor with:
  • Freshly chopped parsley or chives sprinkled on top before serving.
  • A dusting of extra grated Parmesan cheese for an even cheesier finish.
  • A sprinkle of crispy fried onions for added texture and flavor.
  • A drizzle of truffle oil for a touch of luxury (optional).

Additional Tips for Perfect Parmesan Scalloped Potatoes

To ensure your Classic Parmesan Scalloped Potatoes are a resounding success every time, keep these helpful tips in mind:

1. Potato Slicing Consistency is Key: Uniformly thin potato slices are crucial for even cooking. Aim for slices that are approximately 1/8 inch thick. Using a mandoline slicer can greatly simplify this process and ensure consistent thickness. If slicing by hand, take your time and try to keep the slices as even as possible. Thick slices will take longer to cook and may result in unevenly cooked potatoes.
2. Don’t Skip the Stirring! Stirring the potatoes every 10 minutes during the initial baking phase is not just a suggestion – it’s essential! This step ensures that the cream sauce is evenly distributed, prevents the top potatoes from drying out, and promotes uniform cooking throughout the dish. Gentle stirring is all that’s needed, just enough to redistribute the cream and potatoes.
3. Adjust Garlic and Parsley to Your Taste: While the recipe calls for 2 cloves of garlic and ¼ cup of parsley, feel free to adjust these to your personal preferences. If you love garlic, add an extra clove or two. If you prefer a more pronounced parsley flavor, increase the amount slightly. You can also experiment with other herbs like thyme or rosemary for a different flavor profile, but parsley and garlic are classic for a reason.
4. Cheese Variations for Extra Flavor: While Parmesan is the star of this recipe, you can add other cheeses to create a more complex flavor. Consider incorporating:
   • Gruyère: Adds a nutty, slightly sweet flavor and excellent melting quality.
   • Fontina: Contributes a creamy, mild, and slightly nutty taste.
   • White Cheddar: Offers a sharp and tangy contrast to the Parmesan.
   • A blend of cheeses: Experiment with a combination of Parmesan and one or two other cheeses to create your own signature flavor blend.
5. Make-Ahead Tips for Convenience: While best served fresh, you can prepare the scalloped potatoes in advance to save time, especially when entertaining. You can assemble the casserole up to 24 hours ahead of time. Cover it tightly with plastic wrap and store it in the refrigerator. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the preheated oven. You may need to add a few extra minutes to the baking time as it will be starting from cold. Alternatively, you can fully bake the casserole and reheat it gently in a 350°F (175°C) oven, covered with foil, until heated through, about 20-30 minutes. Reheating may slightly alter the texture, but it’s still a delicious option for meal prepping or busy schedules.

Frequently Asked Questions (FAQ)

Here are some common questions and answers to help you make the perfect Classic Parmesan Scalloped Potatoes:

Q1: Can I use different types of potatoes besides Yukon Gold?

A: Yes, while Yukon Gold potatoes are highly recommended for their creamy texture and buttery flavor, you can use other potato varieties. Russet potatoes will work, but they are starchier. If using Russets, it’s crucial to rinse the potato slices in cold water and pat them dry thoroughly to remove excess starch. This helps prevent them from becoming gummy during baking. Red potatoes, with their waxy texture, are not ideal for scalloped potatoes as they don’t absorb the cream sauce as well and may remain slightly firm. Ultimately, Yukon Golds offer the best balance of texture and flavor for this dish.

Q2: Can I use milk or half-and-half instead of whipping cream to reduce calories?

A: While you can technically use milk or half-and-half, it will significantly alter the texture and richness of the dish. Whipping cream is essential for creating that signature creamy sauce that coats the potatoes. Milk or half-and-half will result in a thinner, less decadent sauce and may not thicken as effectively. If you are looking to lighten the dish, you can consider using light whipping cream or a combination of heavy cream and half-and-half, but be aware that the texture will be slightly less rich. For the truly classic and luxurious experience, whipping cream is the way to go.

Q3: Can I add other vegetables to this scalloped potato recipe?

A: Yes, you can definitely customize this recipe by adding other vegetables. Consider adding thinly sliced onions or shallots layered with the potatoes for extra flavor. You can also incorporate vegetables like thinly sliced leeks, mushrooms, or spinach. If adding vegetables that require longer cooking times, such as carrots or broccoli, you may want to par-cook them slightly before layering them with the potatoes to ensure they are tender when the casserole is finished baking. Be mindful that adding extra vegetables may require slightly more cream to ensure everything is well coated.

Q4: How do I store leftover scalloped potatoes and how long will they last?

A: Leftover scalloped potatoes should be stored in an airtight container in the refrigerator. They will last for 3-4 days. To reheat, you can bake them in a 350°F (175°C) oven, covered with foil, until heated through, about 20-30 minutes. You can also reheat them in the microwave, but the texture may be slightly less creamy. It’s best to reheat them in the oven for the best results. Keep in mind that the texture of reheated scalloped potatoes may be slightly softer than freshly baked, but they will still be delicious.

Q5: My scalloped potatoes turned out watery. What did I do wrong?

A: Watery scalloped potatoes can be caused by a few factors. Firstly, if you didn’t stir the potatoes during the initial baking phase, moisture from the potatoes may not have been properly incorporated into the cream sauce. Secondly, using potatoes with high water content, like freshly harvested potatoes that haven’t been properly cured, can also contribute to a watery result. Lastly, not baking the casserole long enough can also lead to a watery sauce. Ensure you bake the casserole until the sauce is bubbly and thickened, and the potatoes are tender. Following the recipe instructions closely, especially the stirring step and baking time, will help prevent watery scalloped potatoes. If your potatoes are still watery after baking, you can try broiling them for a few minutes (watching carefully to prevent burning) to help thicken the sauce, or carefully drain off some of the excess liquid before adding the cheese and continuing to bake.

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