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Roasted Parmesan Scalloped Potatoes
These Roasted Parmesan Scalloped Potatoes are rich, creamy, and cheesy seasoned with shallots, rosemary, and thyme. These cheesy and delicious scalloped potatoes are a fitting side dish to serve with a holiday meal or weeknight steak dinner.
Prep Time: 15 minutes
Cooking Time: 50 minutes 
Serves: 8-10
Yield: 9 x 13 baking dish
Ingredients
- 3 tablespoons olive oil
- 2 cups (about 12) shallots, thinly sliced
- 2 teaspoons garlic salt
- 1 1/2 pounds (6 – 8 medium) Yukon gold potatoes, washed, thinly sliced rounds
- 1 (5-ounce) container Frigo® Shredded Parmesan, divided
- 1 (8-ounce) package Frigo® Fresh Mozzarella Cheese, shredded
- ¾ cup vegetable or chicken stock
- ¼ cup heavy cream
- 1 teaspoon fresh cracked black pepper
- 1 tablespoon minced fresh rosemary
- 1 teaspoon minced thyme
- fresh rosemary, for garnish, optional
Directions
In a heavy-bottomed sauté pan over medium high heat, sauté shallots with garlic salt until golden brown in one tablespoon of olive oil, stirring occasionally, about 10 minutes.
Meanwhile, preheat oven to 425°F and lightly oil a large gratin dish or 9×13 casserole.
In a large bowl, toss sliced potatoes with remaining olive oil, ¾ of the container of Frigo® Shredded Parmesan, the shredded Frigo® Fresh Mozzarella Cheese, stock, heavy cream, black pepper, rosemary, and thyme. When the shallots are cooked through, add to mixture.
Arrange the potato mixture in baking dish and sprinkle with remaining Frigo® Shredded Parmesan. Cover with aluminum foil and bake for 35 minutes or until fork tender.
Remove aluminum foil. Broil for 5 minutes, uncovered until lightly browned.
Sprinkle with fresh rosemary and serve at your next dinner party.
Fresh Tip:
Cover and stick in the fridge a day ahead, and then bake right before serving. Coating the potatoes well with the olive oil mixture will help prevent them from turning grey. You may need a little extra oil.
