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Marsala Parmesan Scalloped Potatoes

Marsala Parmesan Scalloped Potatoes

This amazingly easy and delicious scalloped potato recipe will have your guests bent over and begging to be [email protected] slapped! File this one under "Damn, I'm good."
Servings 4

Ingredients
  

  • 2 tbsp butter
  • 3 tbsp flour
  • 2 cup chicken broth
  • 1 cup Marsala wine
  • 1/2 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes
  • 1/2 tsp salt
  • 3 large yellow potatoes
  • 1/2 onion sliced
  • 1 cup Parmesan cheese freshly shredded

Instructions
 

  • In a medium, coverable pot, melt butter on medium high heat. Add the flour and stir to form a roux (the texture of the flour should look like a soft paste). Stir and let heat for about 30 seconds. Add Marsala wine, chicken broth and the My Leaning Tower Italian Blend or alternate spices, salt and stir. Bring to a low rolling boil, and then take off heat to let thicken. Salt to taste and then cover and set aside
  • Preheat oven to 350 degrees
  • Grease a 9 X 12 casserole dish. Then slice the potatoes into thin discs. Use a mandolin if available to ensure uniform slices of potatoes. Place a layer of potatoes on the bottom of casserole pan followed by some onions.
  • Then pour half of the sauce over it, followed by a sprinkling of the Parmesan cheese. Then top with another layer of potatoes, onions and sprinkling of cheese, and another until all ingredients (except for the cheese) are used.
  • Top with rest of the sauce and cheese. Cover with tin foil and bake for about 35 minutes. Then remove tin foil cover and bake for an additional 20 minutes.
  • Carefully drain any excess oils from the cheese if there are any by gently tilting the pan until the oils drain.
  • Broil for 5 minutes by checking after 3 minutes and then each minute until you get a golden brown top and some of the potatoes crisp.
  • Let sit for about 5-10 minutes and then serve.
Tried this recipe?Let us know how it was!

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