Parmesan Crusted Scalloped Potatoes
Ingredients
The Potatoes
-
2
tablespoons
unsalted butter
-
1
small
yellow onion, diced
-
2
cloves
garlic, minced
-
2
cups
heavy cream
-
½
cup
low-sodium vegetable broth
-
1½
teaspoons
kosher salt
-
½
teaspoon
ground black pepper
-
2
pounds
russet potatoes, sliced into 1/8-inch slices
-
1½
cups
shredded Cheddar cheese
-
1
cup
shredded Gruyere cheese
The Parmesan Panko Topping
-
4
tablespoons
melted butter
-
¾
cup
Panko bread crumbs
-
½
cup
freshly grated Parmesan cheese
Instructions
- 1. Preheat the oven to 350°F.
- 2. Melt the butter in a large pot over medium-high heat, then add the onions and sauté until translucent.
- 3. Add the garlic and cook for an additional minute.
- 4. Stir in the cream and vegetable broth, and season with salt and pepper.
- 5. Add the sliced potatoes and bring to a boil, then reduce to a simmer and cook until tender, about 10-15 minutes.
- 6. Transfer half of the potato mixture to a greased 9x13 pan and sprinkle half of the cheeses over it.
- 7. Layer the remaining potatoes over the cheese and top with the remaining cheese.
- 8. In a small bowl, combine melted butter, Panko bread crumbs, and Parmesan cheese for the topping, then sprinkle over the potatoes.
- 9. Bake for 20-25 minutes until bubbly and golden brown, then let sit for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
10g
Sodium
600mg
Cholesterol
50mg
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