Name: Parmesan Scalloped Potatoes
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 lbs russet potatoes, thinly sliced; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 1/2 cups freshly grated Parmesan cheese, divided; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 1 tablespoon chopped fresh parsley (optional, for garnish)

Why You’ll Love Parmesan Scalloped Potatoes Recipe

These scalloped potatoes are the ultimate comfort food. The combination of buttery Yukon Gold potatoes, velvety cream, and nutty Parmesan creates a deeply satisfying flavor in every bite.

You’ll love how simple the ingredient list is while still delivering elegant results. The recipe is easy to prepare, can be made ahead of time, and pairs beautifully with everything from roasted chicken to holiday roasts. Plus, the crispy golden top contrasts perfectly with the soft, creamy layers underneath.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/2 pounds Yukon Gold potatoes
5 tablespoons unsalted butter
1 1/2 cups freshly grated Parmesan cheese
2 cups heavy cream
1 3/4 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
2 sprigs fresh rosemary
1 teaspoon roasted garlic base (optional)

Directions

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with 1 tablespoon of the butter. Sprinkle a small amount of the grated Parmesan evenly across the bottom of the dish.
In a saucepan over low heat, combine the heavy cream, remaining butter, rosemary, salt, pepper, and roasted garlic base if using. Warm gently until the butter is melted and the mixture is fragrant. Stir in most of the Parmesan cheese, reserving some for the top.
Thinly slice the potatoes to about 1/8-inch thickness for even cooking.
Arrange the potato slices in the prepared baking dish in slightly overlapping layers.
Pour the warm cream and cheese mixture evenly over the potatoes, making sure the liquid seeps between the layers.
Cover the dish tightly with foil and bake for about 45 minutes.
Remove the foil and continue baking for 20–30 minutes, or until the potatoes are fork-tender and the top is lightly golden.
Sprinkle the remaining Parmesan over the top and bake for an additional 5–10 minutes, or broil briefly to achieve a deeper golden crust.
Let the dish rest for 10–15 minutes before serving to allow the sauce to thicken.

Servings and timing

Servings: 8

Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes

Variations

For a deeper flavor, substitute part of the Parmesan with Gruyère or sharp white cheddar.

Add thinly sliced onions between the layers for extra sweetness and texture.

Swap rosemary for fresh thyme or sage to change the herb profile.

For a heartier version, add small cubes of cooked ham between the potato layers.

To make it extra creamy, stir a small amount of cream cheese into the warm cream mixture.

Storage/Reheating

To store, allow the scalloped potatoes to cool completely. Transfer to an airtight container and refrigerate for up to 4 days.

To reheat, place the potatoes in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for 15–20 minutes or until heated through. Individual portions can also be reheated in the microwave. If the dish seems dry, add a small splash of cream before reheating.

These potatoes can also be frozen for up to 2 months. Thaw overnight in the refrigerator before rehearming.

FAQs

Can I make scalloped potatoes ahead of time?

Yes, you can assemble the dish up to one day in advance. Cover and refrigerate, then bake when ready to serve. You may need to add a few extra minutes to the baking time.

Do I need to peel the potatoes?

Peeling is optional. Yukon Gold potatoes have thin skins that soften during baking, but peeling will give a smoother texture.

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

Scalloped potatoes typically use a cream-based sauce, while au gratin potatoes often include a thicker cheese sauce and breadcrumbs on top.

Can I use a different type of potato?

Yes, Russet potatoes can be used, though they may be slightly softer in texture. Yukon Golds are preferred for their creamy consistency.

How thin should I slice the potatoes?

Aim for slices about 1/8 inch thick. Consistent thickness ensures even cooking.

Why are my scalloped potatoes still firm after baking?

They may need more time in the oven. Cover and continue baking until a fork easily pierces the center layers.

Can I reduce the amount of cream?

You can slightly reduce the cream, but keep enough liquid to properly cook and soften the potatoes.

How do I prevent the sauce from curdling?

Warm the cream gently and avoid high heat. Baking at a steady, moderate temperature also helps keep the sauce smooth.

Can I add vegetables to this dish?

Yes, thinly sliced onions, spinach, or sautéed mushrooms work well layered between the potatoes.

How do I get a crispier top?

For a crisp golden crust, sprinkle extra Parmesan on top and broil for a few minutes at the end of baking.

Conclusion

Parmesan Scalloped Potatoes are a timeless side dish that delivers creamy layers, rich flavor, and a beautifully golden top. Whether served at a holiday feast or alongside a simple roast chicken dinner, this recipe is sure to become a favorite. With simple ingredients and classic preparation, it’s comfort food at its finest.