Parmesan Scalloped Potatoes – Creamy, Cheesy, and Crowd-Pleasing

If you’re looking for the ultimate potato side dish, these Parmesan Scalloped Potatoes are it. With tender, thinly sliced potatoes baked in a creamy garlic-Parmesan sauce until bubbling and golden, this dish is a perfect balance of comfort and elegance. It’s easy enough for a weeknight meal, yet impressive enough to shine on any holiday table.

Scalloped potatoes have been a beloved classic for decades, often appearing alongside Sunday roasts or festive family gatherings. The term “scalloped” refers to thinly sliced potatoes layered and baked in a creamy sauce, traditionally without cheese. But let’s be honest—cheese makes everything better, especially when it’s nutty, salty Parmesan.

This version of scalloped potatoes keeps the core technique but adds a rich Parmesan twist, plus fresh garlic and thyme for depth. The result is a dish that’s creamy but not heavy, cheesy without being gooey, and 100% crave-worthy.

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Ingredients Overview

Here’s a closer look at what makes this recipe both delicious and balanced.

Potatoes

Use Yukon Gold or Russet potatoes for the best results.

• Yukon Gold: Creamy texture, holds shape well, buttery flavor.

• Russets: Higher starch, very tender, more absorbent—makes for a softer bake.

Tip: Slice uniformly with a mandoline for even cooking and a beautiful layered effect.

Heavy Cream or Half-and-Half

The creamy base that binds the dish together. You can adjust based on how rich you want it:

• Heavy cream = ultra-indulgent

• Half-and-half = lighter but still creamy

Garlic

Fresh garlic adds that essential aromatic quality. Use 2–3 cloves, minced or pressed, sautéed gently before mixing into the sauce.

Parmesan Cheese

Finely grated Parmesan melts into the cream and creates that signature savory, nutty flavor. It also browns beautifully on top.

Use freshly grated Parmesan for the best melt and taste—avoid pre-shredded varieties that contain anti-caking agents.

Thyme (Optional)

Fresh thyme adds a subtle earthy note that pairs beautifully with garlic and Parmesan. Use 1 tsp fresh or ½ tsp dried.

Salt & Pepper

Essential for seasoning the potatoes and the cream. Don’t skimp—potatoes absorb flavor and need proper seasoning to shine.

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Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar size with butter or cooking spray.

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2. Prepare the Cream Sauce

In a saucepan over medium heat, add:

• 1 tbsp butter

• 2–3 cloves garlic, minced

Sauté just until fragrant, about 30 seconds. Then add:

• 2 cups heavy cream or half-and-half

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp thyme (optional)

Bring to a gentle simmer, then remove from heat and stir in:

• 1 cup grated Parmesan cheese

Mix until melted and smooth. Set aside.

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3. Slice the Potatoes

Peel (optional) and thinly slice 2½ to 3 lbs of potatoes (about 6 medium), about ⅛-inch thick.

Pro tip: Use a mandoline for quick, even slicing.

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4. Layer the Dish

Layer half of the sliced potatoes in the prepared baking dish. Pour half the cream-Parmesan mixture over the top.

Repeat with the remaining potatoes and the rest of the sauce, spreading it evenly. Press down slightly to level the top.

Sprinkle with an extra:

• ¼–½ cup Parmesan on top

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5. Bake

Cover loosely with foil and bake for 40 minutes.

Remove foil and bake uncovered for another 20–25 minutes, or until:

• Top is golden brown

• Potatoes are tender when pierced with a knife

Let rest for 10–15 minutes before serving. The sauce will thicken as it cools slightly.

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Tips, Variations, and Substitutions

Tips for Best Results

• Even slicing is key for uniform cooking.

• Letting the dish rest before serving helps the layers set.

• Freshly grated cheese melts better and gives superior flavor.

Variations

• Cheddar twist: Add ½ cup sharp cheddar for extra richness.

• Add onions: Layer thin slices of onion with the potatoes.

• Smoky version: Add ¼ tsp smoked paprika or use smoked gouda with Parmesan.

• Herbaceous: Use rosemary, sage, or Italian seasoning for different flavor profiles.

Substitutions

• Milk + butter for a lighter sauce (simmer 2 cups milk + 2 tbsp butter)

• Greek yogurt or light sour cream in place of half the cream for a tangy, lighter dish

• Non-dairy: Use coconut cream or cashew milk + nutritional yeast for a vegan alternative

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Serving Ideas & Occasions

This dish is the perfect side for any meal that calls for something warm, creamy, and comforting.

Serve With:

• Roast chicken or turkey

• Grilled steak or pork chops

• Baked salmon or white fish

• Holiday meals (Thanksgiving, Easter, Christmas)

Also great as a standalone vegetarian entrée with a crisp side salad.

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Nutritional & Health Notes

Parmesan scalloped potatoes are rich and indulgent, but they can be balanced in moderation:

• Good source of potassium and fiber (from the potatoes)

• Protein and calcium from Parmesan and cream

• Can be lightened by using half-and-half or low-fat milk, and cutting cheese slightly

Lighter tips:

• Use half the Parmesan, or swap for part-skim mozzarella

• Go half-and-half with milk and broth instead of full cream

• Add veggies like spinach or zucchini slices for extra fiber

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Frequently Asked Questions

1. Can I make scalloped potatoes ahead of time?

Yes! Assemble up to a day in advance and store covered in the fridge. Let come to room temp for 30 minutes before baking. Or bake fully and reheat before serving.

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2. Can I freeze scalloped potatoes?

Yes, but texture may change slightly. Bake fully, cool, then wrap and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

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3. Do I need to peel the potatoes?

No, it’s optional. Yukon Golds have tender skin and don’t require peeling. Russets have thicker skins and are usually peeled for scalloped dishes.

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4. Why are my scalloped potatoes watery?

Possible causes:

• Sauce too thin: Simmer cream until slightly thick before adding cheese.

• Not enough resting time after baking.

• Slicing potatoes too thick or unevenly.

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5. Can I add other cheeses?

Yes! Try:

• Gruyère (melts beautifully and adds depth)

• Mozzarella (stretchy and mild)

• Cheddar (sharp and rich)

Mix and match for your preferred flavor.

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6. What’s the difference between scalloped and au gratin potatoes?

Technically:

• Scalloped = cream-based, no cheese (traditionally)

• Au gratin = has cheese and often a breadcrumb topping

This recipe is a cheesy scalloped hybrid—call it what you want, it’s delicious!

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7. How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat covered in the oven at 350°F or in the microwave. Add a splash of cream or milk if it seems dry.

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