Creamy Parmesan Scalloped Potatoes Recipe
If you’re looking for the ultimate comfort side dish that’s both elegant and easy to make, this Creamy Parmesan Scalloped Potatoes Recipe is a total winner. Seriously, it’s like all the creamy, cheesy goodness you crave in scalloped potatoes but with a fresh parmesan twist that makes the flavor pop. I’ve made this recipe countless times for family dinners and holiday gatherings, and it never fails to impress.
What makes this dish so special is how the silky cream and sharp parmesan melt into tender Yukon gold potatoes, creating layers of smooth, buttery richness. Plus, the subtle hint of rosemary and roasted garlic gives it a fresh dimension that balances all that creaminess perfectly. Whether you want a standout side for Sunday supper or a dish that doubles as a comforting meal on its own, this recipe fits the bill.
Ingredients You’ll Need
These ingredients are simple but each plays a crucial role in building that luscious, creamy texture and robust flavor you’re after. A quick tip: pick the freshest parmesan you can find and make sure to slice your potatoes evenly for the best results.
- Yukon gold potatoes: Their creamy texture and thin skin make them perfect for layering and absorbing flavors.
- Unsalted butter: This brings a rich, velvety base without overpowering the parmesan.
- Parmesan cheese: Freshly grated is key—it melts better and packs more flavor than pre-grated.
- Heavy cream: Essential for that indulgent, silky sauce that coats every slice.
- Kosher salt: Enhances the natural flavors and balances the creaminess.
- Freshly cracked black pepper: Adds just enough spice to keep things interesting.
- Fresh rosemary sprigs: Infuse a subtle herbaceous note that pairs beautifully with garlic and parmesan.
- Better Than Bouillon Roasted Garlic Base: This adds a deep roasted garlic flavor without extra chopping or fuss.
Variations
I love mixing things up depending on what I have on hand or what flavor direction I’m craving, and you should totally feel free to experiment, too! Making this recipe your own can be super fun, and it’s easy to nudge the flavors one way or another without losing that creamy, cheesy vibe.
- Herb swap: I’ve swapped rosemary for thyme or sage when I want a slightly earthier taste—both work beautifully.
- Cheese twist: Occasionally, I add a handful of Gruyère or mozzarella for extra melty goodness, especially during chillier months.
- Dairy-free: For friends who avoid dairy, try coconut cream and a vegan parmesan alternative; just keep a close eye on baking time since textures shift.
- Garlic boost: If you adore garlic like I do, roasting a whole bulb and mashing the cloves into the cream will deepen the flavor magnificently.
How to Make Creamy Parmesan Scalloped Potatoes Recipe
Step 1: Prepare Potatoes and Infuse Cream
Start by washing and peeling your Yukon gold potatoes, then slice them into about 1/8-inch rounds—uniformity is key to ensuring they all cook evenly. Next, combine the heavy cream, butter, salt, pepper, rosemary sprigs, and the roasted garlic base in a saucepan over medium heat. Gently warm the mixture just until the butter melts and the herbs start to release their aroma, about 5-7 minutes. This step is where the magic begins—it lets those flavors marry, giving your scalloped potatoes that extra depth that’s hard to beat.
Step 2: Layer and Add Parmesan
Using a buttered baking dish, arrange a single layer of potato slices, slightly overlapping. Pour a bit of your warm cream mixture over the layer, then sprinkle a generous handful of parmesan on top. Repeat layering potatoes, cream, and parmesan until you run out of ingredients, finishing with a good sprinkle of cheese on top. The parmesan not only melts into the sauce but also creates that irresistible golden crust you’re aiming for.
Step 3: Bake Until Tender and Golden
Cover the dish tightly with foil and pop it into a preheated 350°F oven. Bake for about 45 minutes, then remove the foil and bake for another 20-25 minutes to brown the top beautifully. You’ll know it’s done when the potatoes are fork-tender and the top is bubbling with a golden parmesan crust. Let it rest for 10 minutes before serving—the sauce thickens slightly, making it easier to serve and taste even better.
How to Serve Creamy Parmesan Scalloped Potatoes Recipe
Garnishes
I usually keep garnishes simple—a light sprinkle of freshly chopped parsley or more rosemary leaves really brightens up the dish visually and adds a fresh pop of flavor. Sometimes, I like to dust on a little extra parmesan just before serving for that touch of elegance. A few cracks of fresh black pepper right at the table never hurt either!
Side Dishes
This creamy parmesan scalloped potatoes recipe pairs beautifully with roasted meats like chicken, beef, or pork. When I serve it alongside a crisp green salad or steamed seasonal veggies, the whole meal feels balanced yet indulgent. For holidays, it’s perfect with a herb-rubbed turkey or prime rib.
Creative Ways to Present
For special occasions, I’ve layered the potatoes into individual ramekins for a personalized presentation. It makes for a fancy plating and is perfect if you’re hosting a dinner party. Another idea I love is scattering toasted pine nuts or a sprinkle of crispy shallots on top to add texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
I usually cover leftovers tightly with foil or transfer them to an airtight container and keep them in the fridge for up to 3 days. When you reheat, the sauce will have thickened, making it even sturdier and richer. Just be sure to add a splash of cream or milk when reheating if it seems too thick.
Freezing
Freezing scalloped potatoes can be a bit tricky because the cream can separate, but I’ve had luck freezing this recipe if I undercook the potatoes slightly before freezing. Wrap the dish well with plastic wrap and foil, and freeze for up to 2 months. When ready, thaw overnight in the fridge before baking again until bubbly and warmed through.
Reheating
I always reheat leftovers in the oven at 325°F covered with foil to prevent drying out—usually about 20 minutes or until warmed through. Reheating on the stovetop can work too if you add a little extra cream or milk to loosen the sauce. Microwaving is fine for quick meals but might sacrifice some creaminess and texture.
FAQs
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Can I use other types of potatoes for this Creamy Parmesan Scalloped Potatoes Recipe?
Absolutely! Yukon golds are ideal because of their creamy texture, but russets or red potatoes can also work. Keep in mind that waxy potatoes like reds will hold their shape more and may result in a firmer texture, while russets tend to be fluffier and absorb more sauce.
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Do I have to peel the potatoes?
Peeling is traditional for scalloped potatoes and helps create a smooth, creamy dish. That said, if you prefer a rustic touch, you can leave the skins on, especially if you’re using thin-skinned varieties like Yukon golds—just make sure to wash them thoroughly.
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Can I prepare this recipe ahead of time?
Yes! You can assemble the dish up to a day in advance, cover it tightly, and refrigerate. When you’re ready to bake, just add extra baking time to ensure the potatoes cook through and the sauce bubbles.
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What if I don’t have Better Than Bouillon Roasted Garlic Base?
No worries—you can substitute with 1-2 cloves of finely minced roasted garlic or sautéed garlic. It won’t be quite the same but will still add that desirable roasted garlic flavor.
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How do I get a nice golden crust on top?
To get a beautiful golden parmesan crust, remove the foil during the last 20-25 minutes of baking and switch your oven to broil for 1-2 minutes, keeping a close eye so it doesn’t burn. This quick broil step adds a crunchy, golden finish that I find irresistible.
Final Thoughts
This Creamy Parmesan Scalloped Potatoes Recipe is one of those dishes I keep coming back to whenever I want to impress without stress. It straddles the line between hearty comfort food and something a little fancy, perfect for weeknights or special occasions alike. I’m confident you’ll love how easy it is to make yet how luxurious it tastes—trust me, it’s a crowd-pleaser that’s worth every creamy, cheesy bite!
PrintCreamy Parmesan Scalloped Potatoes Recipe
This Parmesan Scalloped Potatoes recipe features creamy, tender Yukon gold potatoes baked in a rich Parmesan and heavy cream sauce, infused with fresh rosemary and roasted garlic flavors. It’s a comforting and elegant side dish that pairs perfectly with a variety of main courses.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 2 1/2 pounds Yukon gold potatoes
Sauce
- 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
- 1 teaspoon Better Than Bouillon Roasted Garlic Base
Herbs
- 2 sprigs fresh rosemary
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the scalloped potatoes.
- Prepare Potatoes: Peel the Yukon gold potatoes and slice them thinly, about 1/8 inch thick, to ensure they cook evenly and absorb the sauce well.
- Make Sauce: In a saucepan, melt the unsalted butter over medium heat. Stir in the heavy cream, Better Than Bouillon Roasted Garlic Base, kosher salt, and freshly cracked black pepper. Heat until the mixture is warm but not boiling, allowing the flavors to meld.
- Layer Potatoes: Arrange half of the sliced potatoes in a greased baking dish. Pour half of the cream sauce over the potatoes, sprinkle with half of the freshly grated Parmesan cheese, and add one sprig of rosemary.
- Second Layer: Repeat the layering with the remaining potatoes, cream sauce, Parmesan cheese, and the second sprig of rosemary.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 25-30 minutes until the potatoes are tender and the top is golden and bubbly.
- Rest and Serve: Remove the rosemary sprigs, let the dish rest for 5-10 minutes to set, and serve warm as a creamy, cheesy side dish.
Notes
- Use Yukon gold potatoes for their creamy texture and buttery flavor.
- For a lighter version, substitute heavy cream with half-and-half, but the dish may be less rich.
- Make sure to slice potatoes uniformly for even cooking.
- Freshly grating Parmesan cheese will give better flavor than pre-grated.
- Letting the dish rest before serving helps the sauce thicken.
Keywords: Parmesan scalloped potatoes, scalloped potatoes recipe, creamy potatoes, baked potato side dish, cheesy potatoes
