Looking to make an easy side dish? Learn How to Make Scalloped Potatoes with Parmesan Cheese that cook in less than 1 hour!
Servings: 8
Prep Time: 20 minutesminutes
1 hourhour
Total Time: 1 hourhour20 minutesminutes
Ingredients
6peeled and thinly sliced russet potatoes
1 1/2cupsof finely grated Parmesan cheese
12tablespoonsof unsalted butter cut into small chunks
Kosher salt and fresh cracked pepper to taste
Instructions
Preheat the oven to 400°.
Once the potatoes are sliced overlap them in a 10" cast iron skillet around the outside working your way to the center, kind of like fanning them.
Next, add on 1/3 cup of cheese,4 tablespoons of cut-up butter and then season with salt and pepper.
Add 2 more layers just like the bottom one but finish the top layer with a 1/2 cup of the shredded parmesan cheese instead of a 1/3 cup like the other layers.
Bake in the oven for 50 to 60 minutes or until the potatoes are golden brown on top and cooked throughout.
Serve hot!
Notes
Chef Notes:
How To Reheat: Add a 1/3 cup of chicken stock, 3 tablespoons of butter, or a 1/3 cup of cream to the top of the potatoes, cover in foil and cook for 25 minutes on 375°.
Storing and Freezing: Store these scalloped potatoes covered in plastic wrap and keep in the refrigerator for up to 6 days. These will also freeze well but I suggest removing them from the pan and keep in a covered plastic container for up to 3 months.
You can also use Yukon potatoes or red potatoes for this recipe.
You can also sub out the butter for a traditional cream based sauce.
Keep the peeled sliced potatoes in a large bowl of cold water to keep from turning brown.