Parmesan Scalloped Potatoes – Creamy Layers with a Crispy, Cheesy Crust
Tender sliced potatoes baked in a garlic cream sauce and topped with golden Parmesan cheese — the perfect side dish for holidays, gatherings, or comfort food dinners.
Ingredients
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2½ lbs Yukon Gold or Russet potatoes, peeled and sliced ⅛-inch thick
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1½ cups heavy cream
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1½ cups whole milk
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2 tbsp butter
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2 garlic cloves, minced
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1½ cups freshly grated Parmesan cheese
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1 tsp salt
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½ tsp black pepper
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Optional: pinch of nutmeg, 1 tsp chopped fresh thyme
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
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In a saucepan, melt butter and sauté garlic until fragrant. Add cream, milk, salt, pepper, and optional nutmeg. Simmer for 2–3 minutes. Remove from heat.
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Layer one-third of the potatoes in the dish. Pour over one-third of the cream mixture and sprinkle with Parmesan. Repeat two more times, finishing with a cheese layer.
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Cover with foil and bake for 45 minutes. Uncover and bake another 25–30 minutes until golden and tender.
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Rest 10–15 minutes before serving.
Notes
Make ahead up to 1 day. Try Gruyère or cheddar with the Parmesan. Slice potatoes evenly for best results.