Cheesy Scalloped Potatoes with Parmesan
Indulge in the rich, comforting layers of these Cheesy Scalloped Potatoes with Parmesan a creamy, golden-baked side dish that’s perfect for holidays, family dinners, or cozy nights in! Thinly sliced potatoes are smothered in a velvety cheese sauce and topped with savory Parmesan for a perfectly bubbly, crispy finish.
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
Instructions
- Step 1: Prepare the Sauce: In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Whisk in the flour and cook for another 1 minute to form a roux. Slowly whisk in warm milk and heavy cream, stirring constantly to avoid lumps. Add salt, pepper, thyme, and nutmeg. Stir in 1 cup Parmesan cheese and 1 cup Gruyere/cheddar until melted and smooth. Remove from heat.
- Step 2: Assemble the Dish: Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish. Arrange half of the sliced potatoes in overlapping layers in the dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and top with the rest of the sauce. Sprinkle with the remaining ½ cup Parmesan cheese.
- Step 3: Bake: Cover the dish with foil and bake for 45 minutes. Remove foil and bake for an additional 25–30 minutes until golden and bubbly, and potatoes are tender when pierced with a knife. Let rest for 10 minutes before serving.