Parmesan Scalloped Potatoes – Creamy, Cheesy, Crowd-Pleasing Comfort
Tender slices of potato baked in a garlicky cream sauce and layered with nutty parmesan cheese — the perfect cheesy, golden side dish for holidays or comfort food nights.
Ingredients
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2½ lbs Yukon Gold or Russet potatoes, sliced ⅛-inch thick
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2 cups heavy cream
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2 garlic cloves, minced
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1½ tsp salt
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½ tsp black pepper
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¼ tsp nutmeg (optional)
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1 sprig fresh thyme or rosemary (optional)
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1½ cups grated parmesan cheese
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2 tbsp butter, cubed
Instructions
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Preheat oven to 375°F. Grease a 9×13-inch baking dish.
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Heat cream in a saucepan with garlic, salt, pepper, nutmeg, and herb sprig. Simmer 5 minutes, then discard herbs.
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Layer one-third of potatoes in dish. Pour over one-third of cream. Sprinkle with parmesan. Repeat for 3 total layers.
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Dot top with butter cubes. Cover with foil and bake 35–40 minutes.
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Uncover and bake 20–25 minutes more, until golden and bubbly.
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Rest 10 minutes before serving.
Notes
Substitute half cream with milk for a lighter version.
Add leeks or sautéed onions for variation.
Store leftovers in fridge up to 4 days.