Parmesan Scalloped Potatoes are the perfect comfort food side dish—rich, creamy, and layered with tender potatoes baked in a luscious garlic-Parmesan cream sauce. This dish features thinly sliced potatoes bathed in a velvety sauce made with heavy cream, butter, garlic, and Parmesan cheese, all baked until bubbling and golden brown on top.
Whether you’re hosting a holiday dinner, Sunday supper, or simply craving a hearty side, these scalloped potatoes are a timeless crowd-pleaser. They pair beautifully with roasted chicken, steak, or ham—and they’re so indulgent, they might just steal the show!
Ingredients Overview
This recipe combines simple, classic ingredients to create layers of creamy, cheesy perfection.
Potatoes
The best potatoes for scalloped potatoes are Yukon Golds or Russets.
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Yukon Golds: Have a buttery flavor and creamy texture that holds its shape beautifully.
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Russets: Starchier, which helps thicken the sauce and gives a softer, melt-in-your-mouth texture.
Parmesan Cheese
Parmesan adds a nutty, salty flavor and helps thicken the cream sauce. Use freshly grated Parmesan for the best texture and flavor.
Heavy Cream & Milk
The combination of heavy cream and whole milk creates a rich, silky sauce without being too heavy. You can use all cream for an ultra-rich version, or lighten it up with more milk.
Butter & Garlic
Butter adds flavor and richness, while garlic gives the sauce a savory depth. Freshly minced garlic is ideal, but garlic powder can be used for convenience.
Fresh Herbs
Thyme, rosemary, or parsley complement the Parmesan beautifully. Use them fresh for the best flavor, or substitute with dried herbs if needed.
Salt & Pepper
Simple seasoning brings out the natural flavors of the potatoes and Parmesan.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Prepare the Potatoes
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Peel and thinly slice 2 ½ lbs (about 5–6 medium) potatoes into 1/8-inch slices.
Tip: Use a mandoline slicer for evenly thin slices to ensure even baking. -
Place the sliced potatoes in a large bowl of cold water for 5 minutes to remove excess starch (optional but helps prevent sticking). Drain and pat dry.
3. Make the Parmesan Cream Sauce
In a medium saucepan:
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Melt 3 tablespoons of butter over medium heat.
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Add 3 cloves garlic, minced, and sauté for 1 minute until fragrant.
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Whisk in 3 tablespoons of all-purpose flour to form a roux, cooking for another 1–2 minutes.
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Slowly pour in 1 ½ cups of milk and 1 cup of heavy cream, whisking constantly to prevent lumps.
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Simmer the mixture for 3–5 minutes until slightly thickened.
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Stir in 1 cup of grated Parmesan cheese, ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon fresh thyme.
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Continue stirring until the cheese melts and the sauce becomes smooth and velvety. Remove from heat.
4. Assemble the Casserole
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Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping them.
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Pour half of the Parmesan cream sauce over the potatoes and spread evenly.
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Add the remaining potatoes in another layer and pour the rest of the sauce on top.
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Sprinkle an additional ½ cup of Parmesan cheese (or a mix of Parmesan and mozzarella) over the top for a golden crust.
5. Bake the Potatoes
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Cover the dish with foil and bake for 35 minutes.
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Remove the foil and bake uncovered for another 25–30 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly.
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Let rest for 10 minutes before serving to allow the sauce to thicken slightly.
Tips, Variations, and Substitutions
Tips
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Even Slices: Thin, uniform slices ensure the potatoes cook evenly.
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Don’t Skip Resting: Letting the casserole rest helps the sauce set and makes it easier to serve.
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Cheese Tip: Freshly grated Parmesan melts better and has superior flavor compared to pre-grated cheese.
Variations
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Extra Cheesy Version: Add ½ cup of shredded Gruyère, cheddar, or mozzarella to the sauce for a cheesier flavor.
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Garlic-Herb Flavor: Add fresh rosemary, thyme, or parsley to the cream sauce for more herbal notes.
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Add Protein: Turn this side dish into a full meal by adding ham, bacon, or rotisserie chicken between the potato layers.
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Vegetable Mix: Layer thinly sliced zucchini or caramelized onions between the potatoes for added texture and sweetness.
Substitutions
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Lighter Option: Use half-and-half instead of heavy cream for a lighter texture.
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Dairy-Free: Substitute with plant-based cream and vegan Parmesan for a dairy-free version.
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Gluten-Free: Skip the flour and thicken the sauce with 1 tablespoon cornstarch mixed with a splash of milk instead.
Serving Ideas & Occasions
Parmesan Scalloped Potatoes pair beautifully with:
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Roast Chicken or Turkey – A perfect side for holiday meals.
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Steak or Pork Chops – Adds a rich, creamy complement to grilled or roasted meats.
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Easter, Thanksgiving, or Christmas Dinners – A crowd-favorite side dish that always impresses.
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Weeknight Comfort Food – Serve alongside a simple salad for an easy, satisfying dinner.
You can also serve it as a vegetarian main course with a side of roasted vegetables or a crisp Caesar salad.
Nutritional & Health Notes
While indulgent, this dish provides satisfying nutrients:
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Potatoes: High in vitamin C, potassium, and fiber.
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Parmesan Cheese: A good source of calcium and protein.
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Heavy Cream & Butter: Provide richness and healthy fats in moderation.
To make it lighter, you can reduce the cream, use Greek yogurt in the sauce, or substitute with almond milk for a lower-calorie option.
Frequently Asked Questions
1. Can I make Parmesan Scalloped Potatoes ahead of time?
Yes! You can assemble the dish up to one day ahead, cover it with foil, and refrigerate. When ready to bake, let it come to room temperature and bake as directed.
2. Can I freeze scalloped potatoes?
Yes. Bake the casserole completely, let it cool, then cover tightly with foil. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and bake at 350°F (175°C) until warmed through.
3. Why are my scalloped potatoes watery?
This usually happens if the potatoes release too much moisture or the sauce wasn’t thickened enough. Make sure to simmer the sauce until it coats the back of a spoon, and use starchy potatoes like Russets or Yukon Golds.
4. Can I add other cheeses?
Absolutely! Parmesan pairs well with Gruyère, cheddar, or fontina. Adding a mix gives the dish more depth and a gooey texture.
5. How long do leftovers last?
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven or microwave until hot.
