A week ago I found a Cooking Light recipe for Scalloped Potatoes with Cheese that Mr. Sideline Chef liked but didn't jump out of his seat, throw his arms around me, and swing me from side to side singing my praises... or have him in the kitchen doing dishes afterward.
Like I stated before, scalloped potatoes have never been my thing. I really wanted to like scalloped potatoes. I like all of the ingredients in the dish so it's really disappointing that I just couldn't develop a liking to them. Well things have changed. I am in LOVE with these scalloped potatoes. My mouth is still watering thinking about these even though my stomach is filled to full capacity.
Nothing brings me more joy than making Mr. Sideline Chef's favorites and knowing that he has a dinner that makes him look forward to coming home to after a long day's work.
MyRecipes.com and Southern Living, November 2007
Makes 8 Servings
Stars of the Show:
- 1/4 cup butter
- 2 lb Yukon gold potatoes, peeled and sliced thin
- 3 cups whipping cream - I used half the amount since that is what I had on hand and I wouldn't make it any other way.
- 2 garlic cloves, chopped
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh flat-leaf parsley - I used dried parsley.
- 1/2 cup grated Parmesan cheese
Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and the next 5 ingredients. Bring to a boil. Reduce heat to medium-low and cook stirring gently for 15 minutes or until potatoes are tender.
Spoon mixture into a lightly greased 13x9-inch baking dish. Sprinkle with cheese.
Bake at 400° for 25 to 30 minutes or until bubbly and golden brown. Remove from the oven and set on a wire rack to stand for 10 minutes before serving.