Parmesan Scalloped Potatoes – Creamy, Cheesy & Oven-Baked Perfection

Parmesan Scalloped Potatoes are the kind of side dish that steals the show. With layers of thinly sliced potatoes baked in a rich, garlicky cream sauce and finished with golden, bubbling Parmesan on top, this dish is comforting, elegant, and impossibly creamy.

It’s perfect for holidays like Easter, Christmas, and Thanksgiving, but simple enough to serve with a weeknight roast chicken or grilled steak. Every bite is tender and infused with savory, nutty Parmesan and silky cream — an elevated classic that’s always a crowd favorite.

Whether you’re hosting a family dinner or prepping make-ahead sides for guests, these scalloped potatoes offer warmth, flavor, and visual appeal straight from the oven.

Ingredients Overview

Potatoes:

• Yukon Gold or Russet Potatoes: These are the best choices. Yukon Golds are buttery and hold their shape well, while russets are starchier and result in a more tender, melt-in-your-mouth texture.

Cheese:

• Parmesan Cheese: Freshly grated is a must — it melts better and gives a richer, nutty flavor. Avoid pre-shredded versions with anti-caking agents.

• Optional Add-in Cheeses: Gruyère or sharp white cheddar can be added for an extra layer of richness.

Sauce:

• Heavy Cream or Half-and-Half: The base of the sauce. It bakes into the potatoes for a silky texture.

• Garlic: Fresh garlic cloves, finely minced or crushed, infuse the sauce with savory depth.

• Butter: Adds richness and helps sauté the garlic before adding the cream.

• Salt, Pepper, & Nutmeg: Essential for seasoning. Nutmeg adds a warm undertone that enhances the cream and cheese.

Step-by-Step Instructions

1. Preheat Oven & Prepare Baking Dish

Preheat your oven to 375°F (190°C).

Grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.

2. Slice the Potatoes

Peel (optional) and thinly slice:

• 2½ lbs Yukon Gold or Russet potatoes

Aim for ⅛-inch thick slices using a mandoline or sharp knife. Even slicing ensures uniform cooking.

Tip: Place the sliced potatoes in a bowl of cold water while you prepare the sauce to prevent browning. Drain and pat dry before layering.

3. Make the Garlic Cream Sauce

In a saucepan over medium heat:

• Melt 2 tbsp butter, then add

• 3 cloves garlic, minced

Sauté until fragrant, about 1 minute.

Stir in:

• 2 cups heavy cream or half-and-half

• 1 tsp salt, ½ tsp black pepper, and a pinch of nutmeg

Bring to a gentle simmer, then remove from heat.

Stir in:

• ½ cup freshly grated Parmesan

The sauce should be smooth and slightly thickened.

4. Layer the Potatoes

In the prepared dish:

• Arrange half the potato slices in overlapping rows.

• Pour over half the cream sauce and sprinkle with an additional ¼ cup Parmesan.

• Repeat with remaining potatoes, sauce, and cheese.

Optional: Sprinkle top with 1 tbsp chopped fresh thyme or a mix of herbs like rosemary or chives.

5. Bake Until Golden & Bubbly

Cover the dish tightly with foil and bake for 45 minutes.

Uncover and bake for another 20–25 minutes, until the top is golden, the sauce is bubbling, and the potatoes are fork-tender.

Optional: Broil the last 2–3 minutes for extra browning, but watch carefully.

Let rest for 10 minutes before serving to allow the sauce to thicken and settle.

Tips, Variations & Substitutions

• Add Onions: Thinly sliced onions or leeks layered between the potatoes add a subtle sweetness and depth.

• Herb It Up: Try sage, thyme, rosemary, or parsley in the sauce or sprinkled on top.

• Cheese Variations: Add shredded Gruyère or white cheddar for a more complex flavor.

• Make It Lighter: Use half-and-half or a mix of milk and cream. Avoid using just milk, as it can curdle during baking.

• Make It Ahead: Assemble fully and refrigerate for up to 24 hours before baking. Let it come to room temp and increase bake time slightly.

Serving Ideas & Occasions

These scalloped potatoes shine alongside:

• Roast Chicken, Turkey, or Beef

• Glazed Ham

• Grilled Pork Chops or Salmon

They’re ideal for:

• Holiday Dinners

• Potlucks & Gatherings

• Comfort Food Cravings

Serve with a crisp green salad or roasted vegetables to balance the richness.

Nutritional & Health Notes

Scalloped potatoes are indulgent, but you can make mindful adjustments:

• Use half cream and half low-sodium broth to reduce fat

• Choose part-skim cheeses

• Add veggies like spinach, kale, or mushrooms between the layers for more fiber

Potatoes provide potassium, vitamin C, and fiber — when enjoyed in moderation, this dish can be part of a balanced meal.

FAQs

Q1: Can I make Parmesan scalloped potatoes ahead of time?
A1: Yes! Assemble the dish and refrigerate, covered, for up to 24 hours. Let it sit at room temp for 30 minutes before baking.

Q2: What’s the difference between scalloped potatoes and au gratin?
A2: Scalloped potatoes typically use a cream-based sauce, while “au gratin” includes cheese layered throughout and on top. This recipe is a hybrid — creamy and cheesy!

Q3: Can I use pre-shredded Parmesan?
A3: Freshly grated Parmesan melts better and has more flavor. Pre-shredded often contains anti-caking agents that affect texture.

Q4: Do I need to peel the potatoes?
A4: Not necessarily. Yukon Golds have thin skins that are fine to leave on. Russets should be peeled for the best texture.

Q5: Can I freeze scalloped potatoes?
A5: It’s best fresh, but you can freeze after baking. Cool completely, wrap tightly, and freeze for up to 1 month. Reheat in the oven.

Q6: What if my sauce curdles?
A6: To prevent curdling, use cream or half-and-half, and don’t boil the sauce. Simmer gently and avoid high heat.

Q7: Can I make it gluten-free?
A7: Yes — this recipe uses no flour. Just be sure to use gluten-free cheese and check labels if adding any store-bought broth or additives.

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