Introduction

Scalloped potatoes are the epitome of cozy comfort food, and when you add a rich cheesy sauce with Parmesan, they become a true showstopper. Cheesy Scalloped Potatoes with Parmesan is a creamy, decadent side dish made with thinly sliced potatoes layered with a luscious garlic-infused cheese sauce, then baked until bubbly and golden brown. The combination of tender potatoes, silky cream, and nutty Parmesan cheese creates a dish that is both rustic and elegant—perfect for Sunday dinners, holiday feasts, or anytime you want to indulge in something truly satisfying.

Why I Love This Recipe

I love this recipe because it feels like a warm hug on a plate. It has all the comfort of classic scalloped potatoes but elevated with the richness of Parmesan, which adds a slightly nutty, salty depth of flavor. The way the potatoes bake into creamy layers that almost melt in your mouth is simply irresistible. This dish is hearty yet refined, making it a versatile addition to both family meals and festive gatherings.

This is a Must Try Dish

This is a must-try dish because it strikes the perfect balance between simplicity and indulgence. It requires only a few humble ingredients—potatoes, cream, cheese, and seasoning—but transforms them into something unforgettable. It’s a recipe that always draws compliments at the dinner table and pairs beautifully with almost any main course, from roast chicken to grilled steak. Plus, the golden-bubbly top layer of cheese makes it as visually appealing as it is delicious.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: ~1 hour 35 minutes
• Servings: 8
• Calories: ~320 kcal per serving
• Course: Side Dish
• Cuisine: American / French-inspired

Ingredients

Main Ingredients

• 2 lbs (about 5–6 medium) russet or Yukon gold potatoes, peeled and thinly sliced (⅛-inch thick)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (warm)
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 ½ cups shredded Parmesan cheese (divided: 1 cup for sauce, ½ cup for topping)
• 1 cup shredded Gruyere or sharp white cheddar cheese (optional, for extra creaminess)
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ tsp dried thyme (or 1 tsp fresh thyme leaves)
• Pinch of nutmeg (optional, but enhances creaminess)

For Garnish (optional)

• Fresh parsley or thyme, chopped

Cooking Directions

Step 1: Prepare the Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Whisk in the flour and cook for another 1 minute to form a roux.
4. Slowly whisk in warm milk and heavy cream, stirring constantly to avoid lumps.
5. Add salt, pepper, thyme, and nutmeg.
6. Stir in 1 cup Parmesan cheese and 1 cup Gruyere/cheddar until melted and smooth. Remove from heat.

Step 2: Assemble the Dish

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Arrange half of the sliced potatoes in overlapping layers in the dish.
3. Pour half of the cheese sauce over the potatoes.
4. Repeat with the remaining potatoes and top with the rest of the sauce.
5. Sprinkle with the remaining ½ cup Parmesan cheese.

Step 3: Bake

1. Cover the dish with foil and bake for 45 minutes.
2. Remove foil and bake for an additional 25–30 minutes until golden and bubbly, and potatoes are tender when pierced with a knife.
3. Let rest for 10 minutes before serving.

Step-by-Step Simplified Method

1. Make cheesy garlic cream sauce.
2. Layer potatoes in greased baking dish.
3. Pour sauce over potatoes, sprinkle cheese on top.
4. Cover, bake, then uncover to brown.
5. Rest and serve warm.

How to Serve

• Serve hot as a side dish alongside roasted meats (turkey, ham, beef, or chicken).
• Pairs beautifully with a fresh salad or roasted vegetables.
• Perfect addition to holiday tables like Thanksgiving, Christmas, or Easter.

Recipe Tips

• Use a mandoline slicer for evenly thin potato slices.
• Yukon gold potatoes work best because they hold their shape while remaining creamy.
• Warm milk and cream prevent lumps in the sauce.
• Let the dish rest before serving so the layers set.

Variations

• Extra Cheesy: Add mozzarella for more gooeyness.
• Herby Version: Add rosemary or sage for a more fragrant flavor.
• Bacon Lover’s: Sprinkle cooked, crumbled bacon between the layers.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the sauce.
• Vegetable Twist: Layer in thinly sliced sweet potatoes, zucchini, or spinach.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Reheat covered in the oven at 325°F until warmed through.
• Freezing (uncooked): Assemble the dish but do not bake. Wrap tightly in foil and freeze for up to 2 months. Bake from frozen at 375°F for 1 hour 30 minutes (covered), then uncover to brown.
• Freezing (cooked): Freeze portions in airtight containers for up to 2 months. Reheat in oven for best results.

Special Equipment Needed

• 9×13-inch baking dish
• Mandoline slicer (optional, for uniform potato slices)
• Whisk
• Saucepan

FAQ

Q1: Can I make this ahead of time?
Yes! Assemble and refrigerate (unbaked) for up to 24 hours. Bake when ready.

Q2: What’s the best cheese besides Parmesan?
Gruyere adds creaminess, while sharp cheddar adds bold flavor.

Q3: My sauce got grainy—what happened?
The cheese may have been added to overly hot liquid. Remove sauce from heat before stirring in cheese.

Q4: Can I make it lighter?
Yes, substitute half-and-half for heavy cream and use reduced-fat cheese.

Q5: Can I skip the flour?
Flour helps thicken the sauce. If gluten-free, substitute cornstarch.

Conclusion

Cheesy Scalloped Potatoes with Parmesan is a dish that transforms simple ingredients into a luxurious comfort food experience. Creamy, flavorful, and indulgent, it’s the perfect side dish to impress your guests or treat your family. The nutty Parmesan and velvety cheese sauce elevate the humble potato into something truly special. Whether for a holiday feast or a cozy weeknight dinner, this recipe will become one of your go-to favorites—and once you try it, you’ll see why it’s always a crowd-pleaser.