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Comforting Scalloped Potatoes

Source of Recipe


From "For the Love of the South" by Amber Wilson



List of Ingredients



• 4 Tbsp unsalted butter, melted, plus more for greasing
  
• Kosher salt
  
• 2 pounds Yukon Gold potatoes, peeled and cut into ¼-inch thick slices
  
• 1 cup heavy (whipping) cream
  
• 1 cup whole milk
  
• 1 medium clove garlic, finely chopped
  
• 1 cup freshly grated Parmesan cheese
  
• Freshly ground black pepper
  






Instructions



1. Preheat the oven to 375° F. Generously grease a 12-inch baking dish or skillet with butter.
   
   
2. In a large pot of boiling salted water, cook the potatoes, covered, for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute. Return the potatoes to the pot and add the cream, milk, garlic, melted butter, and ½ cup of the Parmesan. Season with salt and pepper. Toss the ingredients together until the potatoes are well coated.
   
   
3. Layer the potatoes in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Scatter the top with the remaining ½ cup Parmesan. Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until golden brown, another 15 to 20 minutes.
   
   Serves 4