Parmesan Crusted Scalloped Potatoes
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.55 out of 5 stars
(11)
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup low-sodium vegetable broth
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds russet potatoes, sliced into 1/8-inch slices
- 1 1/2 cups shredded Cheddar cheese
- 1 cup shredded Gruyere cheese
- 4 tablespoons melted butter
- 3/4 cup Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
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Preparation
Step 1
Preheat the oven to 350 degrees F.
Step 2
In a large pot, melt the butter over medium-high heat. Add the onions and sauté until translucent and softened. Add the garlic and continue cooking for another minute. Stir in the cream and vegetable broth. Season with the salt and pepper. Add the potatoes and bring to a boil. Reduce to a simmer. Continue cooking until the potatoes are tender. Poke with a fork to check. This should take about 10-15 minutes.
Step 3
Transfer half of the potatoes and cream mixture to a greased 9 x 13 pan. Sprinkle half of the cheeses evenly over the potatoes. Layer the rest of the potatoes over the cheese. Sprinkle remaining cheese over the second layer of potatoes.
Step 4
Make the Parmesan Panko topping. In a small bowl, combine melted butter, Panko bread crumbs, and Parmesan cheese. Stir to combine. Sprinkle topping over the potatoes.
Step 5
Bake potatoes until bubbly and the top begins to brown, 20-25 minutes. Remove from the oven and let sit for 10 minutes. Serve warm.
Step 6
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Chef's notes
Josh would eat his Parmesan Crusted Scalloped Potatoes once a week if I let him, maybe every day. He loves them!
The layers of creamy cheesy potatoes are super rich. I try to eat a small serving, but they are so good I usually eat a bigger helping than I should.
Add Parmesan Crusted Scalloped Potatoes to your Easter menu! They are a great side dish, but beware, they might steal the show and be the highlight of the meal.
