Scalloped Potatoes With Vacche Rosse Parmigiano


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


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.

Tags: , , , , , ,

About lmaybaum

Bottle King's resident Cheese Queen

2 responses to “Scalloped Potatoes With Vacche Rosse Parmigiano”

  1. Aurore Sliney says :

    I adored your rich blog. great contribution. I hope you release others. I will continue reading

  2. donate says :

    Hello thank you for presenting Great information.I am now bookmarking this website for future reference.good luck with this great site.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: