If you’re on the hunt for a comforting side dish that pairs perfectly with just about any meal, you’ve got to try this Parmesan Scalloped Potatoes Recipe. It’s a creamy, cheesy, and utterly irresistible twist on classic scalloped potatoes, boasting velvety layers of tender Yukon Golds soaked in a rich Parmesan-infused cream sauce accented by fragrant rosemary and a touch of roasted garlic. Trust me, every bite feels like a warm, cozy hug and makes for an unforgettable addition to your dinner table.
Ingredients You’ll Need
This Parmesan Scalloped Potatoes Recipe keeps things delightfully simple with a handful of ingredients, each playing a starring role in building that luscious flavor and perfect texture. From creamy heavy cream to fresh herbs and of course, the signature Parmesan cheese, every element is essential to creating this dish’s rich character.
- Yukon Gold potatoes: These creamy, waxy potatoes hold their shape beautifully and offer the perfect tender texture when sliced thin.
- Unsalted butter: Adds richness and helps create a luscious sauce that coats each slice perfectly.
- Freshly grated parmesan cheese: The star ingredient, bringing that sharp, nutty flavor that elevates this dish from ordinary to spectacular.
- Heavy cream: Provides a decadent, silky base for the sauce, ensuring every bite melts in your mouth.
- Kosher salt: Enhances all the natural flavors without overpowering the subtle creaminess.
- Freshly cracked black pepper: Adds just enough warmth and bite to balance the richness.
- Fresh rosemary sprigs: Impart an aromatic brightness that cuts through the richness and adds depth.
- Better Than Bouillon Roasted Garlic Base: Infuses a gentle roasted garlic note, boosting flavor complexity effortlessly.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Parmesan Scalloped Potatoes Recipe
Step 1: Preheat and Prepare the Baking Dish
Start by preheating your oven to 375°F, which will perfectly cook the potatoes while allowing the cheese to melt beautifully. Then, grease your baking dish with one tablespoon of butter and sprinkle about three tablespoons of the freshly grated parmesan cheese evenly across the bottom. This creates a flavorful crust that keeps the potatoes from sticking and adds a lovely golden layer underneath.
Step 2: Make the Cream Mixture
In a medium saucepan, gently heat the heavy cream, remaining butter, fresh rosemary sprigs, kosher salt, cracked black pepper, and the roasted garlic base over low heat. Stir occasionally until the butter melts and the mixture just begins to form wisps of smoke—about five minutes. This slow heating draws out the savory flavors of the herbs and garlic without curdling the cream. Once that’s done, stir in all but a quarter cup of the grated parmesan cheese to melt right into the sauce, adding depth and richness.
Step 3: Slice and Layer the Potatoes
While your cream sauce is warming, it’s time to slice those Yukon Gold potatoes as thin as possible—approximately ⅛ inch thick—using a mandoline slicer if you have one. This thin slicing ensures tender, uniform layers that cook evenly. Next, stack the slices loosely and arrange them diagonally in the prepared baking dish, fanning the stacks to fill the space snugly but without too much overlap. This layering makes each forkful a melt-in-your-mouth delight with just the right balance between cream and potato.
Step 4: Pour Cream and Bake Covered
Pour your aromatic cream and Parmesan mixture evenly over the layered potatoes, allowing it to seep into every nook and cranny. Cover the dish tightly with aluminum foil that you’ve greased to prevent sticking, then slide it into the oven. Bake covered for 45 minutes so the potatoes can soften and soak up all those beautiful flavors while the sauce thickens gently.
Step 5: Uncover and Finish Baking
After the initial baking, remove the foil carefully and pop the dish back into the oven uncovered. Bake for another 20 minutes so the potatoes finish cooking and the sauce thickens and bubbles around the edges. For that irresistible golden, slightly crispy top, broil the dish for about 4 minutes at the end, watching carefully so it doesn’t burn. This final step creates a stunning finish that’s both visually appealing and texturally delicious.
How to Serve Parmesan Scalloped Potatoes Recipe
Garnishes
To make your Parmesan Scalloped Potatoes Recipe even more inviting, sprinkle a little extra freshly grated Parmesan or finely chopped fresh rosemary on top just before serving. A light dusting of cracked black pepper can add that final punch of flavor and a dash of color contrast that makes the dish pop on the plate.
Side Dishes
This rich and creamy side pairs beautifully with roasted meats like chicken, beef, or pork, and it’s an especially lovely match for hearty holiday meals. A crisp green salad or some steamed seasonal vegetables can help balance the richness and add fresh texture to your plate.
Creative Ways to Present
Instead of the classic baking dish, try layering the potatoes in individual ramekins for elegant single servings. Top each one with a small sprig of rosemary for an eye-catching presentation that’s perfect for dinner parties or special occasions. You could also sprinkle some panko breadcrumbs mixed with Parmesan on top before baking to add a crunchy, golden crust for extra contrast.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Parmesan Scalloped Potatoes Recipe (and you probably will), store them in an airtight container in the refrigerator where they will keep well for up to 3 days. The flavors actually deepen a bit after sitting, making leftovers just as delicious as the first serving.
Freezing
You can freeze this dish for longer storage by wrapping it tightly in plastic wrap and aluminum foil or transferring leftovers to a freezer-safe container. It will keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best results before reheating.
Reheating
Reheat your scalloped potatoes in a 350°F oven covered with foil to prevent drying out, usually for about 20 minutes or until warmed through. Alternatively, you can microwave individual portions on medium power, adding a splash of cream or milk if the dish seems dry. A quick broil at the end brings back that beautiful golden top.
FAQs
Can I use a different type of potato for this recipe?
Yukon Gold potatoes are ideal for a Parmesan Scalloped Potatoes Recipe because of their balance between creamy texture and firmness. Russet potatoes are higher in starch and may become too mushy, while waxier potatoes keep the slices firmer. If using another variety, adjust cooking time accordingly.
Is there a substitute for the Better Than Bouillon Roasted Garlic Base?
If you don’t have this ingredient on hand, good-quality roasted garlic paste or even finely minced roasted garlic cloves can work well. Just add them slowly to avoid overpowering the dish with garlic.
Can I prepare this dish in advance and bake it later?
Absolutely! You can assemble the potatoes and cream mixture in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if starting from cold.
How do I get a crispy top without burning it?
Keep a close eye during the broil stage—four minutes is a guideline but ovens vary. Move the rack to the upper middle position and watch the dish carefully to achieve a golden brown top without burning.
Can I make this recipe dairy-free or vegan?
Since the Parmesan Scalloped Potatoes Recipe relies heavily on cheese and cream, making it dairy-free is a challenge. However, you can experiment with plant-based cream alternatives and vegan Parmesan cheeses, but the flavor and texture will differ from the traditional version.
Final Thoughts
I genuinely hope you give this Parmesan Scalloped Potatoes Recipe a try because it’s one of those dishes that quickly becomes a beloved staple in your cooking repertoire. The layers of creamy potatoes, savory garlic, fresh rosemary, and sharp Parmesan cheese create a side that’s both comforting and elegant. Whether it’s a holiday feast or a cozy family dinner, these scalloped potatoes bring warmth and joy to every meal. Dive in with confidence—you’re in for a real treat!
PrintParmesan Scalloped Potatoes Recipe
Parmesan Scalloped Potatoes features tender Yukon Gold potato slices baked in a rich and creamy Parmesan-infused sauce with garlic and rosemary, creating a decadent and comforting side dish perfect for family dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 1 hour 9 minutes
- Total Time: 1 hour 24 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 2 1/2 pounds Yukon Gold potatoes
Cream Sauce
- 5 tablespoons unsalted butter, divided
- 1 1/2 cups freshly grated Parmesan cheese, divided
- 2 cups heavy cream
- 1 3/4 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 sprigs fresh rosemary
- 1 teaspoon Better Than Bouillon Roasted Garlic Base
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it reaches the correct baking temperature for cooking the scalloped potatoes evenly.
- Prepare Baking Dish: Grease a baking dish with 1 tablespoon of the butter. Then sprinkle about 3 tablespoons of the grated Parmesan cheese evenly over the buttered surface to create a flavorful base layer.
- Make Cream Mixture: In a medium saucepan over low heat, combine the heavy cream, remaining butter, fresh rosemary sprigs, kosher salt, freshly cracked black pepper, and Better Than Bouillon Roasted Garlic Base. Heat gently until the butter melts and the mixture starts to produce a few wisps of smoke, about 5 minutes. Stir in all but 1/4 cup of the grated Parmesan cheese, then remove from heat.
- Slice Potatoes: Using a mandoline slicer, thinly slice the Yukon Gold potatoes into 1/8-inch thick pieces. Gather the slices loosely into stacks and place them diagonally in the prepared baking dish. Arrange the stacks in a fanned pattern, avoiding excessive overlapping to ensure even cooking.
- Assemble and Bake: Pour the infused cream and cheese mixture evenly over the arranged potatoes. Cover the baking dish tightly with greased aluminum foil to retain moisture and prevent burning. Bake in the preheated oven for 45 minutes.
- Finish Baking and Broil: Remove the foil and continue baking uncovered for an additional 20 minutes until the potatoes are tender and the cream has thickened around the edges. If desired, broil the dish for about 4 minutes to achieve a golden brown, crispy top.
Notes
- Use a mandoline slicer carefully for uniform potato slices and to prevent injury.
- Make sure to cover the dish tightly with foil during the initial baking to lock in moisture.
- Broiling at the end is optional but recommended for a beautifully browned top.
- Allow the dish to cool for a few minutes before serving to let it set.
- Fresh rosemary adds aroma; feel free to substitute with thyme or omit if unavailable.
