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!
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.
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.
It’s so good, you’ll just want to devour that crust before diving right into the potatoes!
Parmesan Crusted Scalloped Potatoes
Ingredients
- 1 ½ cups heavy cream
- 2 cloves garlic, pressed
- 1 sprig fresh thyme
- ⅛ teaspoon 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
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.
- Place a layer of potatoes to the prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup heavy cream mixture over the potatoes; sprinkle with 3 tablespoons Parmesan. Repeat with remaining potato slices, heavy cream mixture and Parmesan to create 2 more layers.
- Place into oven and bake until tender, about 35-40 minutes. Sprinkle with additional Parmesan and broil for 8-10 minutes, or until golden brown and crusted.
- Serve immediately.
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Amazing! The best ever scalloped potatoes. This is my go to, my husband really likes them a lot. Thank you.
Just delicious — like everything I’ve tried on this site. Yum! Gonna try it with cauliflower next because we’re all trying to fit into clothes for an upcoming wedding. It will likely work great. I’ll let you know.
Made this today, it was delicious, went great with salmon filet and asparagus. Thank you for the recipe !!
Helpful and something different to a dinner
I am not a master chef by any means. Thought I would try since my daughter requested. I had way more potatoes than I needed. Super easy and a total hit with my family. I did in a square brownie pan. Will make again for Thanksgiving. Love that all your recipes don’t have a lot of ingredients and yet are soooo flavorful.
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+
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!
I plan on tripling the receipe for Christmas, any suggestions on longer cook times or ingredients?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
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!
A question can this be made in the slow cooker?
Rita, you can try this recipe instead. 🙂
https://damndelicious.net/2016/11/17/slow-cooker-cheesy-scalloped-potatoes/
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!
Hi Bobbi! Unfortunately, without having tried this myself, it’s hard to answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
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!!
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!
Patti, you can read about the different kinds of potatoes here:
http://www.rd.com/food/recipes-cooking/potatoes-101-a-guide-to-the-most-common-varieties-2/.
Typically, three medium russet potatoes equal one pound.
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!
This is really best when served immediately.
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!
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.
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.
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?
Nina, I actually do not recommend making this ahead of time as the potatoes can brown over time.
Ok…..do they reheat well….I know nothing beats fresh out of the oven, but I wanted to make it for a potluck tomorrow at work.
Unfortunately, this is just one of those dishes that should be made right before and consumed immediately as the crispness of the Parmesan crust does lose out over time.
Thank you:)
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.
Can I make this a day ahead, refrigerate, and bake tomorrow?