Tender layered potatoes in a creamy chive sauce topped with parmesan cheese. Gluten free and a great side dish for and family get gathering.
- 2 1/2 pounds of yukon gold potatoes, pealed and sliced into thin rounds, about 1/8" thick
- 1 cup of 2% milk
- 1 cup of chicken broth
- 3 tablespoons of unsalted butter
- 1/4 of a white onion, grated or finely chopped (if grated ring excess liquid)
- 2 teaspoons of dried chives
- 1/2 teaspoon of garlic powder
- 1 teaspoon of salt
- 1/4 teaspoon of ground pepper
- 1 cup of shredded parmesan reggiano cheese
- Preheat oven to 425°F. Grease a 2 quart or 8x8" baking dish with butter or cooking spray.
- In a large bowl or measuring glass whisk together the milk, chicken broth, garlic powder, chives, salt and pepper. Set aside.
- In a large skillet melt butter on med/high heat. Once melted add onions and cook and stir until beginning to soften and fragrant, about 2-3 minutes.
- Add potatoes to the skillet with the onions and pour the milk/broth mixture over the potatoes. It won't cover them all of the way. Cover with lid and simmer the potatoes for about 7 minutes and are beginning to soften and are almost tender. Be sure to stir and mix the potatoes around ensuring the milk and potatoes are not burning.
- Using a spatula or slotted spoon, remove the potatoes and layer into the prepared baking dish. Press the potatoes down slightly into the dish with the spatula so they are layered tightly. Pour the broth/milk over the potatoes and top with parmesan reggiano cheese.
- Bake for 15 to 20 minutes, until the top is beginning to become golden and bubbly.
- Remove from oven and let cool 10 minutes before serving. Serve warm and enjoy!
- Category: Side Dish
- Method: baking and stovetop
- Cuisine: American
Keywords: scalloped potatoes, gluten free scalloped potatoes, parmesan and chive scalloped potatoes