Oh my! I know exactly why these lovely potatoes were apart of my husband's week of favorites this year! They are so darn good! Thinly sliced potatoes cooked in a rich & creamy sauce with a crispy Parmesan top- what's not to love about that?!? Other than their caloric content of course. But we won't talk about that!!
5 medium sized White Potatoes
1 medium Yellow Onion, cut in half & thinly sliced
2-3 Cloves of Garlic, minced
3/4 cup Heavy Cream
4 tbsp Butter
1 tbsp Olive Oil
1/3 cup freshly grated Parmesan Cheese
Salt & Pepper
Freshly chopped Parsley (to garnish)
In a small skillet, saute the onions in a little bit of olive oil over medium heat until the start to soften. Add the minced garlic & continue to cook 1-2 minutes.
While the onion is cooking, pour the heavy cream into a small sauce pan. Add the butter & cook over low heat until the butter is melted.
Preheat the oven to 425 degrees. Then thinly slice the potatoes into 1/8" slices. A mandolin makes this go quickly, but it can easily be done with a knife too.
Spray a 9" X 7" casserole dish (or something close to that size) with non stick spray. Spread half of the onion & garlic evenly in the bottom.
Layer in about half of the potatoes & sprinkle with salt & pepper.
Pour just under half of the cream & butter mixture over top. Then repeat the layers.
Bake, covered with aluminum foil at 425 degrees for about 45 minutes, until the potatoes are tender.
Top with the Parmesan cheese. Then bake, uncovered, for another 15-20 minutes. Just until the Parmesan & potatoes are crispy & brown and the cream is absorbed.
Let it sit for 10 minutes or so before cutting into & sprinkle a little fresh Parsley on the top to serve.
This is my picky one...she said that she didn't want scalloped potatoes.
But I got a 2 thumbs up after she tasted them!!
See the crispy topping? It's like having a Parmesan crisp on top!
This recipe is for 4-6 sides.