(ad) These Parmesan Scalloped Potatoes made with @Better Than Bouillon will steal the show this Thanksgiving. 🍁 These easy parmesan scalloped potatoes have a rich flavor from herb-infused cream, parmesan cheese, and better than bouillon Roasted Garlic Base. 🎥 @Lisa Thompson Get the recipe below and visit the link in our bio for the Thanksgiving menu, presented by @better_than_bouillon. INGREDIENTS: 2 1/2 pounds Yukon gold potatoes, 5 tablespoons unsalted butter 1 1/2 cups freshly grated parmesan cheese 2 cups heavy cream 1 3/4 teaspoons kosher salt 1/2 teaspoon freshly cracked black pepper 2 sprigs fresh rosemary 1 tablespoon @betterthanbouillon Roasted Garlic Base RECIPE: 1. Preheat oven to 375F degrees. 2. Grease a baking dish with 1 tablespoon of the butter and sprinkle with about 3 tablespoons of the grated parmesan cheese. 3. Heat heavy cream, butter, herbs, salt, black pepper and in a medium saucepan over low heat until butter is melted and mixture has just a few wisps of smoke, about 5 minutes. Stir in all but 1/4 cup of the grated parmesan cheese. 4. Meanwhile, thinly slice each of the potatoes using a mandoline slicer to about ⅛” thick, then gather the slices into a loose stack and transfer to the prepared baking dish at a diagonal. Continue with remaining potatoes, fitting in the stacks in a fanned pattern without overlapping too much. 5. Pour the infused cream mixture over the potatoes, then cover tightly with greased aluminum foil and bake for 45 minutes. 6. Uncover and bake for another 20 minutes, until the potatoes are cooked through and the cream mixture has thickened around the edges. 7. Broil for about 4 minutes, until the top becomes golden brown, if needed. #feedfeed #thanksgiving #potatorecipes #easyrecipe #comfortfood