Classic Parmesan Scalloped Potatoes

Servings:  8 to 10 Hands on:  20 min.  Total Time: 1hr., 15 min.

• 2 lb. Yukon gold potatoes, peeled and thinly sliced
• 3 cups whipping cream
• 1/4 cup chopped fresh flat-leaf parsley
• 2 garlic cloves, chopped
• 1 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 400°.  Layer potatoes in a 13x9-inch or 3 qt. baking dish.  
2. Stir together cream and next 4 ingredients in a large bowl.  Pour cream mixture over potatoes.  
3. Bake at 400° for 30 minutes, stirring gently every 10 minutes.  Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown.  Let stand on wire rack 10 minutes before serving.

Gruyère Scalloped Potatoes:
Substitute finely shredded Gruyère cheese for Parmesan.  Reduce parsley to 2 Tbsp. and salt to 1 tsp.  Prepare recipe as directed, stirring 1 tsp. freshly ground Italian seasoning into cream mixture along with the parsley.