Scalloped Potatoes With Vacche Rosse Parmigiano
|2||pounds Yukon gold potatoes, peeled and thinly sliced|
|3||cups whipping cream|
|2||garlic cloves, chopped|
|¼||teaspoon freshly ground pepper|
|¼||cup fresh flat-leaf parsley, chopped|
|½||cup (2 oz.) grated Vacche Rosse Parmigiano cheese|
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.