Creamy, cheesy Parmesan Scalloped Potatoes with tender layers of Yukon Golds baked in a rich garlic cream sauce — perfect for holidays or hearty dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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2½ lbs Yukon Gold potatoes, peeled and thinly sliced (⅛ inch)
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1½ cups heavy cream
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1 cup whole milk
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3 tbsp unsalted butter
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2 cloves garlic, minced
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1½ cups freshly grated Parmesan cheese
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½ cup grated Gruyère or sharp white cheddar (optional)
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1 tsp fresh thyme leaves or ½ tsp dried
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Salt and pepper to taste
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Pinch of nutmeg (optional)
Instructions
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Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
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In a saucepan, melt butter and sauté garlic for 1 minute. Add cream, milk, thyme, salt, pepper, and nutmeg. Simmer for 3–4 minutes. Stir in half the Parmesan.
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Layer half the sliced potatoes in the dish. Pour half the cream mixture over. Repeat layers.
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Top with remaining Parmesan and optional Gruyère.
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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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Let rest 10–15 minutes before serving.