Scalloped Potatoes With Vacche Rosse Parmigiano

Ingredients

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

Directions

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.

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About lmaybaum

Bottle King's resident Cheese Queen

2 responses to “Scalloped Potatoes With Vacche Rosse Parmigiano”

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