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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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!
I would advise against making this ahead of time as this is really best when served immediately.
Love this! I just featured this dish on my blog, thanks for such a great recipe!!
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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.
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.
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.
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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!
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!
I need if triple this recipe for a large group, do I need to extend my name time?
You may have to adjust the cooking time as needed if you decide to triple this recipe.
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!
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.
I would advise against it as the potatoes can brown if made ahead of time.
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!
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?
You can use either. I used a cast iron skillet for photographic purposes.
Good move. The cast iron skillet is what caught my eye. Gonna cook this one up tomorrow evening; using the same cast iron skillet.
Let me know how it turns out!
Sorry, meant to say – 1/3 c. cream, 3 times
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!
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…
YES!!!!! These potatoes are everything!
I would want to make this with sweet potatoes. OOhhh… good idea!
Scalloped potatoes are one of my favourites; these look absolutely delicious!