Melt 4 Tbsp butter in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes until translucent. Add garlic and sauce for 30 seconds until fragrant. Pour in the heavy whipping cream and whisk until combined. Add salt and black pepper, 1 tsp rosemary and whisk until combined. Continue cooking for about 4 more minutes until the sauce thickens. Remove from heat and set aside.
Grease a round baking dish (or a 9x13-inch baking dish) with the remaining 1 Tbsp butter. Layer half of the sliced potatoes in an even layer in the dish and season with salt and black pepper. Top with half of the cream sauce, and sprinkle evenly 1 1/2 cup shredded Parmesan cheese. Again, top evenly with the remaining sliced potatoes and season them with salt and black pepper. Top with the remaining cream sauce and sprinkle the remaining 1/2 cup of cheese. Sprinkle with a little bit of rosemary on top.
Cover dish with aluminum foil and bake at 400 F for about 30 minutes. Then, uncover the dish and bake for additional 20-25 minutes or until the potatoes are fork tender. If they are starting to brown too fast, cover dish with a foil. Serve warm.
NOTES
Use Yukon Gold or red potatoes for best results - they hold their shape better.
Use a mandoline slicer or a food processor to cut potatoes in evenly 1/8 inch thick slices. You can also use a very sharp knife, just make sure the slices are all roughly the same so they all bake evenly.
Use an aluminum foil to cover the potatoes while baking.
Bake slow.
NUTRITION
Nutrition Facts
Creamy Scalloped Potatoes
Amount Per Serving
Calories 365Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g85%
Cholesterol 98mg33%
Sodium 223mg9%
Potassium 627mg18%
Carbohydrates 19g6%
Fiber 3g12%
Protein 9g18%
Vitamin A 1030IU21%
Vitamin C 16.6mg20%
Calcium 192mg19%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Course Side Dish
Cuisine American, French
Keyword creamy baked potatoes, potato side dish, scalloped potatoes