Parmesan Scalloped Potatoes

Parmesan Scalloped Potatoes

In modern times potatoes have grown in popularity due to their versatility and ability to be used for many different dishes of food. And Parmesan Scolloped Potatoes is one of those fishes.

Parmesan scalloped potatoes are the ultimate side dish.

This is a potato dish that is tender, creamy and so delicious. The parmesan cheese and garlic adds such an amazing flavor.

What Are Scalloped Potatoes?

Scalloped potatoes are similar to “potato gratin,” as they contain layers of thinly sliced potatoes (1/8th inch thick) baked in a creamy sauce until golden and bubbly.

There is one difference though, cheese. Scalloped potatoes are extra indulgent because of the addition of cheese.

Cheeses used can include: Parmesan, white cheddar, goat cheese, Gouda or just about any cheese that easily melts. The most popular cheese used is orange cheddar.

The key to mastering this recipe: choosing the right potato.

The Best Potatoes For Making Scalloped Potatoes

A starchy potato is best for scalloped potatoes because it will help thicken the sauce and bake up nice and tender.

These potatoes include: Yukon Gold (yellow potato) or a Russet (white potato). And the red potato? No good.

The red skinned potato is less starchy and likely too firm even after baking.

Red-skinned potatoes are the best for roasting, fried, or boil. Red potatoes make a great potato salad, like this Mediterranean Potato Salad.

This classic scalloped potato dish is a creamy crowd-pleaser. So be a culinary hero and make your family a side dish of Parmesan Scolloped Potatoes tonight for dinner.

Parmesan Scalloped Potatoes

¼ cup butter

1 large onion diced

2 cloves garlic minced

¼ cup flour

1/2 cup Parmesan cheese

2 cups milk

1 cup chicken broth

½ teaspoon salt

¼ teaspoon pepper

3 pounds yellow potatoes sliced about ⅛” thick

salt and pepper to taste

Preheat oven to 350˚F.

To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes. 

Reduce heat to low. Combine milk, cheese and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.

Parmesan Scolloped Potatoes

Grease a 9″x13″ baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top. 

Repeat layers ending with cream sauce. Cover and bake for 45 minutes.

Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.

Allow to rest for 15 minutes before serving.

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German Style Bacon Sage & Yellow Potato Hash

Everything tastes better with bacon. And potatoes are not an exception.

This recipe has crispy smoked cherry wood bacon pieces with Sage, Rosemary and green onions tossed in at the end with chopped yellow potatoes cook in reserved bacon fat! Oh my, deliciously yummy!

Don’t be tempted to stir the potatoes constantly.

Stirring at intervals and leaving the pan undisturbed in between stirs gives the potatoes good color and flavor.

And covering the pan for a few minutes up front allows the potatoes to cook almost all the way through.

And cook those chopped potatoes in reserved bacon fat.

Watch The Video & See The Bacon Fat That Will Be Reserved

Cook your bacon first with a sprig of Rosemary and some fresh Sage. Then reserve the fat or grease to fry your chopped yellow potatoes in.

A spoonful of reserved bacon fat can bring meaty, smoky flavor to anything, from cooked greens to baked goods. Bacon fat will typically store in the refrigerator for up to 6 months.

This German Style Bacon-Potato Hash makes a great side dish or served with with fried eggs.


If You Like Hashed Brown Potatoes Then You’ll Love Savory Sweet Potato Hash Browns


German Style Bacon Sage & Yellow Potato Hash

7 thick-cut smoked bacon slices, chopped

1 large yellow potato, washed, do not peel, diced

2 green onions, diced

1 sprig Rosemary

2 teaspoons baby Sage (very small leaves) or 6 large leaves torn

Pinch of cayenne pepper flakes (about 1/8 tsp)

Salt and pepper to taste

3 large eggs, scrambled (optional)

Fry chopped bacon in a medium skillet over medium high heat. When half cooked add sprig of Rosemary and Sage. Continue to cook until bacon is crisp. Remove bacon and herbs to a plate and set aside.

Add diced green onions to bacon grease and cook for 2-3 minutes. Remove onions from heat and add to bacon.

Add diced potatoes to reserved bacon fat. Sprinkle with salt and pepper to taste. Fry potatoes until cooked, about 15 minutes. Stir occasionally.

When potatoes are cooked crisp, add bacon mixture and mix in.

Next add beaten eggs and scramble in until cooked (soft about 2 minutes – hard about 4 minutes). Adding eggs is optional.

Plate and serve.

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Beef Schnitzel With A Yogurt Dill Sauce

Beef Schnitzel With A Yogurt Dill Sauce

With a crispy coating and tender fillet of meat, it’s no wonder that schnitzel is a popular dish in many parts of the world.

What exactly is schnitzel? And where did it come from?

First the dish is of German cuisine. The name comes from the German word schnitt, which translates to “cut.”

The most popular type of meat for schnitzel is veal, or meat from a young calf.

The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the cutlet is breaded before frying.

Breaded schnitzel is popular in many countries and is made using veal (traditionally), though pork, chicken, mutton, beef and turkey can also be used.

Schnitzel is very similar to the dish “Escalope” in France and Spain, “tonkatsu” in Japan, “Cotoletta” in Italy, “Kotlet Schabowy” in Poland, “Milanese” in Argentina, “Chuleta Valluna” in Colombia, and “Chicken-Fried Steak” in the United States.

What To Serve With Beef Schnitzel

You can’t go wrong with one of these delicious tasting German potato salads –

Beef Schnitzel With A Yogurt Dill Sauce

Beef Schnitzel With A Yogurt Dill Sauce

2 beef sirloins (about 7 ounces each 1-inch thick)

1/2 cup all-purpose flour

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

2 large egg

1 to 2 tablespoons vegetable oil

For The Sauce

1 cup Greek yogurt

3 garlic cloves, sliced

1 teaspoon dried dill weed

Salt and pepper to taste

Combine in a small bowl yogurt, garlic, dill, salt and pepper. Set a side.

Slice sirloins in half horizontally. Flatten each slice to 1/2-in. thickness with a meat tenderizer or rolling pin.

In a shallow dish, combine the flour with salt and pepper. In another shallow bowl add eggs and beat until combined.

Coat meat with egg then coat with flour.

In a large skillet, cook beef in oil for 3 minutes each side or until browned. Remove and keep warm.

Beef Schnitzel With A Yogurt Dill Sauce

Plate the Beef Schnitzel with a spread of yogurt dill sauce and a vegetable or side salad.

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Warm Brussels Sprouts & Dilled Potato Salad

Warm Brussels Sprouts and Dilled Potato Salad

German immigrants to the Untied States in 1865 brought the potato salad recipe with them. The Germans had a taste for sweet, sour, and spicy flavors.

Boiled potatoes were often combined with oil, vinegar, mustard, and herbs.

Today’s potato salad recipes vary from family to family, but there’s usually one essential ingredient—mayonnaise.


Homemade mayonnaise made with avocado oil – Check it out HERE


This condiment was invented by the French and introduced to the American market on a large scale around the 1920s. However, it’s unclear who first started adding mayonnaise to the dish.

Nontraditional potato salad dishes can include arugula and pesto or lemongrass and ginger or balsamic vinegar, Brussels sprouts and dill. Like this Warm Brussels Sprouts & Dilled Potato Salad.


Balsamic Vinegar Compliments More Than Just a Salad as it enhances nearly any food it touches as it is so much more than a salad dressing.


Roasted baby potatoes and Brussels sprouts is the perfect side dish for any dinner table.

Creamy tender potatoes, crisp Brussels sprouts all mixed with a deliciously yummy dressing. This dish has something for everyone.

Warm Brussels sprouts & Dilled Potato Salad

1 lb. baby potatoes, washed, skins left on

10 oz. Brussels sprouts, sliced

6 min-sweet peppers, seeded, diced

4 tablespoon avocado oil, divided

1/3 cup almonds, slivered

1 tsp. dried dill

¼ cup balsamic vinegar infused with pomegranate

½ tsp. salt

Heat oven to 350 degrees

Wash potatoes and roast in oven 25 to 30 minutes. Set aside.

Slice Brussels sprouts and sauté in heated pan with 3 tbsp. avocado oil.

Add slivered almonds and continue to sauté for 4 to 5 minutes.

Add mixture to potatoes. Set aside.

Wash peppers and remove seeds. Dice and add to salad mixture.

Mix in 1 tsp. dry dill. Add balsamic vinegar and 1 tbsp. avocado oil and mix until well incorporated.

Next add 1/2 tsp. salt and mix in well.

Warm Brussels Sprouts and Dilled Potato Salad

Plate and serve with your favorite meat.

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