Creamy Parmesan Scalloped Potatoes Recipe

Ingredients

• 2 1/2 pounds Yukon gold potatoes
• 5 tablespoons unsalted butter
• 1 1/2 cups freshly grated Parmesan cheese
• 2 cups heavy cream
• 1 3/4 teaspoons kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon Better Than Bouillon Roasted Garlic Base
• 2 sprigs fresh rosemary

Instructions

1. 1

   Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the scalloped potatoes.

2. 2

   Prepare Potatoes: Peel the Yukon gold potatoes and slice them thinly, about 1/8 inch thick, to ensure they cook evenly and absorb the sauce well.

3. 3

   Make Sauce: In a saucepan, melt the unsalted butter over medium heat. Stir in the heavy cream, Better Than Bouillon Roasted Garlic Base, kosher salt, and freshly cracked black pepper. Heat until the mixture is warm but not boiling, allowing the flavors to meld.

4. 4

   Layer Potatoes: Arrange half of the sliced potatoes in a greased baking dish. Pour half of the cream sauce over the potatoes, sprinkle with half of the freshly grated Parmesan cheese, and add one sprig of rosemary.

5. 5

   Second Layer: Repeat the layering with the remaining potatoes, cream sauce, Parmesan cheese, and the second sprig of rosemary.

6. 6

   Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 25-30 minutes until the potatoes are tender and the top is golden and bubbly.

7. 7

   Rest and Serve: Remove the rosemary sprigs, let the dish rest for 5-10 minutes to set, and serve warm as a creamy, cheesy side dish.