About the Recipe
This recipe is perfect for Easter dinner. It's very simple, but the result is so much more. The combination of tender potatoes, heavy cream, mustard, garlic, butter, and Parmesan cheese meld together to make a luxurious side dish that will the perfect compliment to ham, sausage, lamb, roast pork - it pairs with everything! And, this is a wonderful leftover dish with ham!
8 russet potatoes, peeled and cut into 1/8-inch slices
1 teaspoon kosher salt
1/2 teaspoon white pepper
2 1/2 cups heavy whipping cream
1/2 cup milk
3 tablespoons Dijon mustard
3 garlic cloves, minced
3 tablespoons butter
1/3 cup grated Parmesan cheese
Gather the ingredients.
Preheat the oven to 350 F. Layer sliced potatoes in a greased 9 x 13-inch glass baking dish and season with salt and white pepper.
Combine cream, milk, mustard, garlic, and butter in a heavy saucepan and heat just to the boiling point over medium-high heat, stirring frequently with a wire whisk.
Pour hot cream mixture over potatoes.
Cover casserole dish and bake for 1 hour.
Remove cover and sprinkle grated Parmesan cheese evenly over potatoes.
Return casserole to oven and bake for 30 to 40 minutes longer or until cheese is golden brown, casserole is bubbling, and potatoes are tender.
You can bake the scalloped potato casserole the day before. To Reheat: Set oven to 350. Drizzle 4T water or milk on top. Wrap with foil or cover with casserole dish lid. Heat for about 15 minutes - remove foil or lid for about the last five minutes of cooking to brown. Sprinkle with additional parmesan cheese.