Classic Parmesan Scalloped Potatoes

Prep: 15 min., Cook: 20 min., Bake: 30 min., Stand: 10 min.

Yield: Makes 6 to 8 servings

Ingredients

• 1/4  cup  butter
• 2  pounds  Yukon gold potatoes, peeled and thinly sliced
• 3  cups  whipping cream
• 2  garlic cloves, chopped
• 1 1/2  teaspoons  salt
• 1/4  teaspoon  freshly ground pepper
• 1/4  cup  fresh flat-leaf parsley, chopped
• 1/2  cup  (2 oz.) grated Parmesan cheese

Preparation

1. Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and next 5 ingredients, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender.

2. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with cheese.

3. Bake at 400° for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.