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

Few side dishes are as elegant and comforting as a bubbling dish of Parmesan Scalloped Potatoes. Layered with thinly sliced potatoes, rich cream, garlic, and a generous amount of nutty Parmesan, this oven-baked classic turns humble ingredients into something luxurious.

Unlike a traditional gratin with cheddar-heavy cheese, this version leans into the sharp, salty depth of Parmesan cheese. The result is a golden, crusty top and tender, melt-in-your-mouth layers below — the perfect companion to holiday roasts, weeknight chicken, or a vegetarian centerpiece.

It’s simple, timeless, and so good you’ll want to scrape every last bit from the baking dish.

Ingredients Overview

The magic of scalloped potatoes lies in using simple, high-quality ingredients and layering them with care. Here’s what you’ll need:

Potatoes

Yukon Gold or Russet potatoes are ideal.

• Yukon Golds: Buttery flavor and creamy texture, hold their shape well.

• Russets: Higher starch content, making them softer and creamier when baked.

Tip: Slice very thin (⅛-inch or less) using a mandoline for even cooking.

Parmesan Cheese

The star of this recipe. Use freshly grated Parmesan, not the pre-shredded kind — it melts better and gives a rich, salty finish.

Want extra decadence? Add a touch of Gruyère or Pecorino Romano for bold flavor.

Garlic

Fresh garlic adds aromatic warmth. It’s infused into the cream for extra depth.

You’ll need 2–3 cloves, minced or grated.

Heavy Cream or Half & Half

This is what makes the sauce velvety and indulgent.

• Heavy cream gives a richer, thicker result.

• Half & half works for a lighter version.

Avoid using milk alone — it can curdle during baking.

Butter

Used to coat the dish and finish the sauce. Adds richness and helps create a golden crust.

Fresh Thyme (Optional)

A sprinkle of fresh thyme leaves adds earthiness and depth. You can also use rosemary or a pinch of nutmeg for a classic touch.

Salt & Pepper

Season each layer lightly to ensure the whole dish is flavorful. Don’t skip this step!

Step-by-Step Instructions

1. Prep the Ingredients

• Preheat oven to 375°F (190°C).

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

• Peel and slice 2½–3 lbs potatoes into ⅛-inch-thick rounds.

Tip: Keep slices in a bowl of cold water while slicing to prevent browning, then pat dry before layering.

2. Make the Creamy Garlic Sauce

In a saucepan over medium heat, melt:

• 2 tablespoons butter

• Add 3 cloves garlic, minced

• Cook for 30–60 seconds until fragrant.

Whisk in:

• 2 cups heavy cream or half & half

• 1 teaspoon salt

• ½ teaspoon black pepper

• Optional: ¼ teaspoon ground nutmeg or 1 tsp fresh thyme

Simmer gently for 2–3 minutes, then remove from heat.

3. Layer the Potatoes

In the prepared dish, layer:

1. A third of the sliced potatoes

2. Spoon a third of the cream mixture over the top

3. Sprinkle with ⅓ cup grated Parmesan

Repeat for 3 layers, ending with cream and cheese on top.

Tip: Press down lightly on each layer to compact and ensure even cooking.

4. Bake

Cover the dish tightly with foil and bake for 40 minutes.

Remove foil and bake uncovered for an additional 25–30 minutes, until the top is golden brown and bubbly, and a knife slides easily through the potatoes.

If the top isn’t browning, broil for 1–2 minutes — watch closely!

5. Rest and Serve

Let rest for 10–15 minutes before serving. This allows the sauce to thicken and the layers to set.

Top with chopped parsley or fresh thyme for garnish, if desired.

Tips, Variations & Substitutions

• Add onions: Thinly sliced onions can be layered with the potatoes for sweetness.

• Herb variations: Try sage, rosemary, or a sprinkle of Italian seasoning.

• Make it extra cheesy: Add shredded mozzarella or Gruyère between layers for gooey texture.

• Lighter version: Use half & half or whole milk with a roux (flour + butter) to prevent curdling.

• Make ahead: Assemble up to 24 hours in advance and refrigerate. Let come to room temperature before baking.

• Add protein: Layer in cooked bacon, ham, or pancetta for a heartier dish.

Serving Ideas & Occasions

Parmesan scalloped potatoes are a versatile side that elevates any meal. Try them with:

• Roast chicken or turkey

• Beef tenderloin or pork chops

• Salmon or herby white fish

• Lentil loaf or roasted vegetables for a vegetarian main

Perfect for:

• Holiday dinners (Thanksgiving, Christmas, Easter)

• Sunday suppers

• Potlucks and gatherings

• Weeknight indulgence

Serve alongside a crisp green salad or garlicky sautéed greens to balance the richness.

Nutritional & Health Notes

This dish is:

• Naturally gluten-free (no flour-based roux)

• Vegetarian-friendly

• High in potassium and calcium

To make it healthier:

• Use half & half instead of heavy cream

• Add thin-sliced zucchini or cauliflower layers

• Go light on cheese or opt for part-skim options

Each serving is indulgent but satisfying — ideal as a special side rather than everyday fare.

FAQs

Q1: Can I prep Parmesan scalloped potatoes ahead of time?

A1: Yes! Assemble and refrigerate (unbaked) up to 24 hours in advance. Let sit at room temperature for 30 minutes before baking.

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Q2: Can I freeze scalloped potatoes?

A2: Yes, but they freeze best after baking. Cool completely, then wrap tightly and freeze up to 2 months. Reheat covered at 350°F until warmed through.

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Q3: Why are my potatoes not soft after baking?

A3: They may be sliced too thick, or your oven runs cool. Make sure they’re sliced thin (⅛-inch) and bake covered first to steam and soften.

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Q4: Can I use milk instead of cream?

A4: Whole milk can work, but it’s more likely to separate. Add a roux (1 tbsp butter + 1 tbsp flour) to stabilize the sauce if using milk.

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Q5: What’s the difference between scalloped potatoes and au gratin?

A5: Scalloped potatoes typically use a cream sauce without much cheese. “Au gratin” includes cheese throughout and on top. This recipe is a bit of both — rich, creamy, and cheesy.

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Q6: Can I make it without peeling the potatoes?

A6: Absolutely! Especially with Yukon Golds or red potatoes — their skins are thin and tender. Just scrub well before slicing.

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Q7: How do I reheat leftovers?

A7: Reheat individual portions in the microwave or warm the entire dish in a 350°F oven, covered, for 20–25 minutes until hot throughout.

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