Damn Delicious

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

Rich, creamy, and cheesy potatoes smothered in heavy cream and Parmesan goodness!

15 minutes50 minutes

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 frehsly grated Parmesan, divided

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
  2. In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
  3. Add a layer of potatoes to the 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.
  4. 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.
  5. Serve immediately.

Adapted from My Baking Addiction.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 523.3 Calories from Fat 329.4
% Daily Value*
Total Fat 36.6g 56%
Saturated Fat 22.7g 114%
Trans Fat 0g
Cholesterol 133.3mg 44%
Sodium 234.9mg 10%
Total Carbohydrate 39.1g 13%
Dietary Fiber 2.0g 8%
Sugars 2.1g
Protein 10.6g 21%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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75 comments

  1. Rated 5 out of 5

    Oh wow! I made these today for Easter Dinner and they stole the show!! I didn’t have any fresh Thyme, so I used a sprig of Rosemary instead, but that was the only modification I made to the ingredients. I doubled the recipe so it would be the right amount for my casserole dish and it took an extra 15 minutes of baking time, if anyone needs to know that. But otherwise I followed the recipe exactly. I was pretty impressed with how well they held up when using a spatula to scoop them out of the pan. But really, I was most impressed with how delicious they were! A+

  2. Chungah, wow just wow! I made these for our Christmas dinner exactly as directed and they were incredible. The only modification I made was adding leftover diced scallions to the sauce. A total hit with my family and my coworkers gobbled down the leftovers. This will be a new tradition on our holiday table. Thank you!

  3. I plan on tripling the receipe for Christmas, any suggestions on longer cook times or ingredients? 

  4. Rated 5 out of 5

    These look amazing!  As for slicing the potatoes, I have a mandolin that makes me a little nervous.  I’ve used my food processor before for slicing them really thin and it works perfectly!

  5. A question can this be made in the slow cooker?

  6. Hi, I am making this dish in a blue speckled 4x11x15in roasting pan. So needless to say, I am more than merely doubling your recipe lol. Do you think you could give me an approximate baking time with your expertise? I don’t bake that much so I don’t really have an idea??? I plan to get up early the day of serving and bake, then just before serving I will toast the parmesan topping. Thanks for your help, this recipe sounds delicious!

  7. I am a college student and before coming to school I never cooked. The recipes from here and your cookbook allow me to cook amazing dinners and I cannot thank you enough!!

  8. Could you counsel me as to why some scalloped potato recipes call for Yukon golds and some for russets?  What difference does it make to the end result?  And is 2 lbs around 3 medium sized russets?  Making this at Xmas for sure!

  9. Would love to make these for a holiday luncheon at the office but I will only have a microwave available for reheating.  Will these reheat well or will the cream separate after already being cooked?
    Thanks!

  10. Made these potatoes the other night and they were a big hit!   I used a deep dish pie plate (didn’t want overflow mess in my oven) and 3 potatoes.   Easy recipe that had a very flavorful taste.  Definitely a keeper!  

  11. I made this tonight as written and it was super easy and very tasty! I didn’t need to broil it for more than a minute or so though. I will definitely be making this again.

  12. Can you freeze this dish prior to cooking?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

  13. Hi…can you make it all the night before, with the cream and everything in the potatoes in the cassrole dish and then just pop it in the oven the next day?

  14. Never mind… just saw that you replied to someone else, that you wouldn’t recommend it. Guess I will just make them tomorrow. They look delicious! Happy Thanksgiving.

  15. Can I make this a day ahead, refrigerate, and bake tomorrow?

  16. This looks wonderful and I’m planning on making them tonight – probably won’t look as fab as yours do! Would it be ok to cook fully and reheat a little later, as need oven temp lower for the side to cook? Thanks!

  17. Love this! I just featured this dish on my blog, thanks for such a great recipe!!

  18. Pingback: Menu Planning for the Weak » Everything Isn't Normal

  19. Did you take all the thyme leaves off the sprig to simmer? Or left it on whole? Slightly confused on the thyme issue 🙂
    Is that an extra fresh sprig of thyme you added on the top for garnish?

    • Renee, as indicated in the recipe, a “sprig” of thyme should be used so there is no need to take the leaves off of the stem. And yes, an additional thyme sprig was used strictly as a garnish for photographic purposes.

  20. 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.

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

    • 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.

  22. I just like the valuable info you supply to your articles.

    I’ll bookmark your blog and test again here regularly.

    I am quite certain I’ll learn lots of new stuff proper
    here! Good luck for the following!

  23. 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!

  24. 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!

  25. I need if triple this recipe for a large group, do I need to extend my name time?

  26. 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!

  27. 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.

  28. 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.

    • 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!

  29. 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?

  30. Sorry, meant to say – 1/3 c. cream, 3 times

  31. 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.?

    • 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!

  32. 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…

  33. YES!!!!! These potatoes are everything!

  34. I would want to make this with sweet potatoes. OOhhh… good idea!

  35. Scalloped potatoes are one of my favourites; these look absolutely delicious!

  36. Gorgeous! I’ve never made these at home because I’m scared that my sliced potatoes will never look that pretty. Did you use a mandoline?

    • I had a traumatic mandoline experience years ago so I always slice by hand. The mandoline is a bit daunting!

      • I did too!! Just this Thanksgiving, trying to prep your slow cooker scalloped potatoes and it was my first time using it. I am still wearing the bandage to prove it. It got my little finger really good, and I had to be taken to urgent care to stop the bleeding. They had to cauterize it because there wasn’t anything left they could stitch together. Daunting….Oh yeah!! It;s up in the attic where it belongs..lol So sorry it happened to you, I’m glad to see that you professionals have issues with using the mandolin too. It’s too scary!!

  37. Nice recipe. Thank you.

  38. This looks amazingly good!! I agree with you on adoring all forms of potatoes 🙂 My thanksgiving menu is set so I guess I will have to make it to go with chicken or something another night. Not passing this up! 🙂

  39. Scalloped potatoes are my favorite Thanksgiving dish – these look glorious!

  40. Delicious! This sounds like the perfect rich and decadent side dish!

  41. 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!

  42. Like I said on Instagram today… completely drooling.

    LOVE these potatoes!

  43. Dude, I LOVE THIS! And the photos are amaaaaaaze! I want that light, I want that skillet, I want to inhale those potatoes… I just want! 😉

  44. Definitely cooking these this week

  45. I have been craving a potato dish like this! LOVE!

  46. Oh, I would gladly trade this for a sweet dessert! It looks fantastic!

  47. sooooooooooo gorgeous and tastyyyy!!!

  48. You had me at “parmesan crusted” 🙂 And you know how much I love carbs, too. Beautiful and getting on to a menu in my house soon.

  49. Oh my word Chung-Ah… these look amazing! Beautiful photos too! (may I ask what lens you have?)

  50. I love scalloped potatoes so much!! So dangerous around me!

  51. your photography has been blowing me away more than usual lately – girl, fabulous!