Garlic Parmesan Scalloped Potatoes


  • 1-3 russet potatoes depending on size unpeeled
  • 1 tbsp. olive oil
  • 2 tbsp. minced garlic
  • 3 tbsp. minced red onion
  • 1 pint heavy cream
  • 1 ½ cups shredded parmesan cheese


  • Slice potatoes about 1/4 inch thick.
  • Place potatoes in pot of cold salted water enough to completely cover and bring to boil.
  • Cook potatoes until just tender and remove from heat and completely drain and let cool.
  • In a skillet over medium heat add 1 tbsp. butter.
  • Add garlic and onion and lightly saute.
  • Add cream and stir to completely combine.
  • Reduce heat to simmer.
  • Salt and pepper to taste.
  • Add ½ cup Parmesan cheese and stir to combine.
  • Spray a 9x9 baking pan and layer potatoes in bottom of pan.
  • Lightly salt and pepper and then spoon a little cream mixture onto potatoes and then sprinkle a little parmesan cheese.
  • Repeat until last layer and then use all the remaining cream mixture to completely cover potatoes.
  • Sprinkle all of the remaining cheese on top.
  • Lightly cover and place in a preheated 350 degree oven for 15-20 minutes.
  • Remove foil and turn on broiler and broil until top is lightly browned.