Parmesan Crusted Scalloped Potatoes

Rich, creamy, and cheesy potatoes smothered in heavy cream and Parmesan goodness, and it’s sure to be a hit at your Thanksgiving feast!

Parmesan Crusted Scalloped Potatoes - Rich, creamy, and cheesy potatoes smothered in heavy cream and Parmesan goodness!

I’m not much of a sweets person but carbs and I get along very well, whether it’s freshly baked bread, pasta, french fries, mashed potatoes, sweet potatoes, baked potatoes and pretty much any other potato variation out there. But I’ve come to realize that my ultimate potato weakness involves these scalloped potatoes.

Parmesan Crusted Scalloped Potatoes - Rich, creamy, and cheesy potatoes smothered in heavy cream and Parmesan goodness!

Parmesan Crusted Scalloped Potatoes - Rich, creamy, and cheesy potatoes smothered in heavy cream and Parmesan goodness!

Parmesan Crusted Scalloped Potatoes - Rich, creamy, and cheesy potatoes smothered in heavy cream and Parmesan goodness!

Parmesan Crusted Scalloped Potatoes - Rich, creamy, and cheesy potatoes smothered in heavy cream and Parmesan goodness!

Now if you’ve never had scalloped potatoes, boy, are you in for a treat. Thinly sliced potatoes are arranged in an overlapping pattern before they’re soaked in heavy cream simmered in garlic and fresh thyme. Then you top that off with a bit of grated Parmesan and pop that baby right into the oven. But I took it a step further and piled on that Parmesan cheese on that top layer, finishing it off in the broiler for that amazing, crispy, golden crust.

Parmesan Crusted Scalloped Potatoes - Rich, creamy, and cheesy potatoes smothered in heavy cream and Parmesan goodness!

It’s so good, you’ll just want to devour that crust before diving right into the potatoes!

Parmesan Crusted Scalloped Potatoes

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour, 5 minutes

Yield 4 servings

Parmesan Crusted Scalloped Potatoes

Rich, creamy, and cheesy potatoes smothered in heavy cream and Parmesan goodness, and it's sure to be a hit at your Thanksgiving feast!

Ingredients

  • 1 1/2 cups heavy cream
  • 2 cloves garlic, pressed
  • 1 sprig fresh thyme
  • Pinch of nutmeg
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 9 tablespoons grated Parmesan, divided, plus more for broiling

Instructions

  • Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
  • In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
  • Add a layer of potatoes to prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with 3 tablespoons Parmesan. Repeat with remaining potato slices, cream mixture and Parmesan to create 2 more layers.
  • Place into oven and bake until cooked through, about 35-40 minutes. Sprinkle with additional Parmesan and broil for 8-10 minutes, or until top becomes golden brown and crusted.
  • Serve immediately.

Notes

Adapted from My Baking Addiction

http://damndelicious.net/2013/11/23/parmesan-crusted-scalloped-potatoes/


Comments

  1. says

    Oh my gosh. I am actually not a huge scalloped potatoes fan, but my husband is. I’m thinking I make this dish, and I eat the top crust of crispy parmesan and he eats the potatoes underneath. That works, right? Best Thanksgiving ever!

  2. Marla says

    Can’t wait to make these potatoes~and thank you for saying that you cut these lovely slices by hand! I’ve had two mandolines and have cut myself with both so I chucked them! So back to hand slicing for me…

  3. says

    The ingredient list calls for 1 1/2 c. heavy cream, and the directions call for using 1/3. cream, 3 times, totaling 1 c. Do you pour the extra 1/2 c. on top of the last 1/3 c.?

    • Chung-Ah says

      When you bring the 1 1/2 cups heavy cream to a simmer, it will reduce down a bit so you may have a little bit more than a cup. I would advise trying to divide this heavy cream mixture into thirds. Hope that helps!

  4. Sandy says

    It looks like you used a cast iron skillet for your dish but in the directions it calls for a pie dish. If I use the cast iron skillet is there a difference?

  5. Morgan says

    I was hoping to add a pie crust under the potatoes. Do you think the pie crust would be a good addition? I planned on skipping the broiling part and maybe adding parmesan to the top halfway through the baking time.

    • Chung-Ah says

      I’m not really keen on pie crust so I’m a bit biased to this question. But if you think it’ll work, by all means, go for it!

  6. linda says

    I was wondering if this can be prepared ahead of time and refrigerated. Would like to make in the am, refrigerate and bake in the afternoon. Your thoughts please.

  7. rebecca says

    I noticed in other recipes for this they used a roux.
    Does using heavy cream eliminate the need for this?
    I am cooking this in the am then reheating it in the afternoon.
    Should I cook it till just about done or all the way?
    Thanks!

  8. Darya says

    Thank you for the wonderful recipe! I made this tonight and my sister and I both loved it! I didn’t have any nutmeg about, so I subbed in basil and oregano because I really enjoy how they complement the parmesan. It turned out to be a very savory, delicious dish which I’ll definitely make again. Totally worth all those carbs!

  9. Deanna says

    This recipe is amazing and really pretty easy! The only thing I did differently is I used yellow/golden potatoes and I did not peel them. It was a yummmmy side dish! Thanks for sharing this!

  10. Edna says

    Chung-Ah, it is a lovely dish, however, I wonder if I can substitute anything for the cream? Any other alternation?

    • Chung-Ah says

      Unfortunately, there really is no good substitute. The cream is a crucial ingredient in this dish. You can certainly try substituting milk but I cannot speak for how much this will change the taste/texture of the overall dish.

  11. Michele says

    Made this tonight as written (I just didn’t peel the potatoes…pure laziness)….AWESOME!! I was looking for a scallop potato recipe that wasn’t the typical cheddar/American variety. This was perfect. Thank you! I have many of your recipes pinned and so far, every one has been spot on!! Keep up the great work…I love your blog.

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