Scalloped Potatoes Recipe with Parmesan Cheese

 

Prep Time 20 mins

Total Time - 1 hr 20 mins

Ingredients

• 6 peeled and thinly sliced russet potatoes6 peeled and thinly sliced russet potatoes
• 1 1/2 cups of finely grated Parmesan cheese1 1/2 cups of finely grated Parmesan cheese
• 12 tablespoons of unsalted butter cut into small chunks12 tablespoons of unsalted butter cut into small chunks
• Kosher salt and fresh cracked pepper to tasteKosher salt and fresh cracked pepper to taste

Instructions

1. Preheat the oven to 400°.
2. 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.
3. Next, add on 1/3 cup of cheese,4 tablespoons of cut-up butter and then season with salt and pepper.
4. 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.
5. 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. 

Nutrition

Calories: 269kcal | Carbohydrates: 36g | Protein: 20g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 310mg | Potassium: 683mg | Fiber: 6g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 9.1mg | Calcium: 312mg | Iron: 3.9mg