The Ultimate Parmesan Scalloped Potatoes Recipe: Creamy, Cheesy, and Irresistible
Parmesan scalloped potatoes have always been the star of my family dinner table, transforming ordinary weeknight meals into something truly special. I still remember the first time I made this dish – the kitchen filled with the most incredible aroma of bubbling cream, melted cheese, and fresh herbs.
My kids practically inhaled their portions, and my husband asked for seconds before he’d even finished his first serving. There’s something magical about layers of tender Yukon gold potatoes bathed in rich, garlicky cream and topped with golden, crispy Parmesan cheese that makes everyone gather around the table with anticipation.
This recipe has become my go-to side dish for everything from holiday gatherings to simple Sunday dinners. The combination of fresh rosemary, quality Parmesan, and that secret ingredient – Better Than Bouillon Roasted Garlic Base – creates a depth of flavor that elevates these scalloped potatoes far beyond the ordinary.
Why You’ll Love This Recipe
What makes these Parmesan scalloped potatoes absolutely irresistible is how they strike the perfect balance between comfort and sophistication. Unlike traditional recipes that can turn out watery or bland, this version delivers layers of rich, creamy goodness with each forkful. The Yukon gold potatoes hold their shape beautifully while absorbing all those incredible flavors, and the freshly grated Parmesan creates the most gorgeous golden crust on top.
I love how this recipe feels fancy enough for entertaining but simple enough for a busy Tuesday night. The prep work is surprisingly straightforward – just slice, layer, and bake – yet the results look and taste like you spent hours in the kitchen. Explore more quick & easy recipes here for additional inspiration that delivers maximum flavor with minimal effort.
Ingredients List
| Ingredient | Amount |
|---|---|
| Yukon gold potatoes | 2 1/2 pounds |
| Heavy cream | 2 cups |
| Freshly grated parmesan cheese | 1 1/2 cups |
| Unsalted butter | 5 tablespoons |
| Kosher salt | 1 3/4 teaspoons |
| Freshly cracked black pepper | 1/2 teaspoon |
| Fresh rosemary | 2 sprigs |
| Better Than Bouillon Roasted Garlic Base | 1 teaspoon |
The beauty of this ingredient list lies in its simplicity – each component serves a specific purpose in creating the perfect texture and flavor profile. The Yukon gold potatoes provide the ideal creamy yet firm texture, while the combination of heavy cream and roasted garlic base creates an incredibly rich and savory sauce. Find more weeknight recipe ideas here for dishes that use similar pantry staples to create restaurant-quality meals at home.
Step-by-Step Directions
Step 1: Prepare the potatoes and baking dish
Preheat your oven to 350°F (175°C). Wash and peel the Yukon gold potatoes, then slice them into ⅛-inch thick rounds using a mandoline slicer or sharp knife for consistent thickness. Butter a 9×13-inch baking dish generously with 1 tablespoon of the butter.
Step 2: Create the cream mixture
In a large saucepan, combine the heavy cream, Better Than Bouillon Roasted Garlic Base, salt, and black pepper. Add the fresh rosemary sprigs and heat over medium heat until the mixture just begins to simmer. Remove from heat and let the rosemary infuse for 5 minutes, then remove the sprigs.
Step 3: Layer the potatoes
Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping each slice. Pour half of the warm cream mixture over the potatoes, then sprinkle with ½ cup of grated Parmesan cheese. Add the remaining potatoes in another overlapping layer.
Step 4: Add final toppings and bake
Pour the remaining cream mixture over the top layer of potatoes, ensuring even coverage. Sprinkle the remaining Parmesan cheese on top and dot with the remaining 4 tablespoons of butter cut into small pieces. Cover tightly with aluminum foil and bake for 45 minutes.
Step 5: Finish and serve
Remove the foil and continue baking for 25-30 minutes until the top is golden brown and the potatoes are fork-tender. Let rest for 10 minutes before serving to allow the sauce to set properly.
Exact Timing to Make Parmesan Scalloped Potatoes
- Prep time: 20 minutes (slicing potatoes and preparing cream mixture)
- Initial covered baking: 45 minutes at 350°F
- Uncovered baking: 25-30 minutes until golden brown
- Resting time: 10 minutes before serving
- Total time: 1 hour 40 minutes
Nutritional Information
| Nutrient | Per Serving (8 servings) | % Daily Value |
|---|---|---|
| Calories | 385 | 19% |
| Total Fat | 26g | 33% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 85mg | 28% |
| Sodium | 680mg | 30% |
| Total Carbohydrates | 32g | 12% |
| Dietary Fiber | 3g | 11% |
| Protein | 12g | 24% |
| Calcium | 320mg | 25% |
| Potassium | 720mg | 15% |
The nutritional profile shows that this dish provides substantial amounts of calcium and protein from the Parmesan cheese, while the potatoes contribute valuable potassium and fiber. The high caloric density primarily comes from the heavy cream and cheese, making this an indulgent side dish best enjoyed in moderation.
Healthier Alternatives
| Original Ingredient | Healthier Alternative | Benefit |
|---|---|---|
| Heavy cream (2 cups) | 1 cup heavy cream + 1 cup low-fat milk | Reduces calories by 25% and saturated fat |
| Yukon gold potatoes | 50% potatoes + 50% sliced cauliflower | Cuts carbs by 40% while maintaining texture |
| Full-fat Parmesan (1½ cups) | 1 cup Parmesan + ½ cup nutritional yeast | Reduces calories while adding B vitamins |
| Butter (5 tablespoons) | 3 tablespoons olive oil | Provides heart-healthy monounsaturated fats |
| All potatoes | Sweet potatoes | Increases vitamin A and fiber content |
These modifications allow you to enjoy Parmesan Scalloped Potatoes while accommodating various dietary preferences. For those following keto diets, replacing potatoes entirely with thinly sliced zucchini or turnips creates a low-carb version that still delivers on flavor. Explore more quick & easy recipes here for additional healthy comfort food alternatives that satisfy without compromising on taste.
Serving Suggestions
Perfect main dish pairings: Parmesan scalloped potatoes complement rich proteins beautifully, making them ideal alongside roasted chicken, grilled steak, or herb-crusted pork tenderloin. The creamy, savory flavors balance perfectly with the caramelized edges of roasted meats, while the substantial nature of the dish means smaller protein portions still create a satisfying meal.
Holiday and special occasion presentations: This dish shines as a sophisticated side for holiday gatherings, particularly when served alongside prime rib, roasted turkey, or glazed ham. The golden, bubbly top creates an impressive presentation that elevates any dinner table, and the make-ahead friendly nature makes it perfect for entertaining larger groups.
Wine and beverage pairings: The rich, creamy flavors pair exceptionally well with crisp white wines like Chardonnay or Sauvignon Blanc, which cut through the richness while complementing the Parmesan’s nutty notes. For non-alcoholic options, sparkling water with lemon or a light herbal tea provides a refreshing contrast to the dish’s indulgent nature.
Common Mistakes to Avoid
Slicing potatoes unevenly or too thick: The most critical factor for perfect Parmesan scalloped potatoes is consistent potato thickness – aim for ⅛-inch slices using a mandoline if possible. Thick or uneven slices result in some pieces being undercooked while others become mushy, preventing the dish from achieving that perfect tender-but-structured texture that makes each bite satisfying.
Using pre-shredded cheese instead of fresh Parmesan: Pre-shredded cheese contains anti-caking agents that prevent proper melting and can create a grainy texture in the cream sauce. Freshly grated Parmesan melts smoothly into the cream, creating the silky, luxurious sauce that defines this dish, while also providing superior flavor and that gorgeous golden-brown top.
Skipping the resting period after baking: Allowing the dish to rest for 10 minutes after removing from the oven is crucial for the cream to properly set and thicken. Cutting into the dish immediately results in a soupy, runny mess that doesn’t hold its shape when served, while proper resting creates clean, defined layers that showcase the beautiful presentation.
Storing Tips
Refrigerator storage and reheating: Store leftover Parmesan scalloped potatoes in the refrigerator for up to 4 days in an airtight container or covered with plastic wrap. For best reheating results, cover with foil and warm in a 325°F oven for 20-25 minutes, or microwave individual portions on 50% power to prevent the cream from separating.
Freezing for meal prep: This dish freezes well for up to 3 months when properly wrapped in plastic wrap and aluminum foil or stored in freezer-safe containers. Thaw completely in the refrigerator overnight before reheating, and expect a slightly different texture as the cream may separate slightly during the freezing process.
Make-ahead strategies: Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate before baking. Add an extra 10-15 minutes to the covered baking time to account for the cold start, making this perfect for holiday meal planning or busy weeknight preparation.
FAQs
Can I make Parmesan scalloped potatoes ahead of time?
Yes! You can assemble Parmesan scalloped potatoes completely up to 24 hours before baking. Simply cover the assembled dish tightly with plastic wrap or foil and refrigerate. When ready to cook, remove from refrigerator 30 minutes before baking to take the chill off, then add an extra 10-15 minutes to the covered baking time. This make-ahead method actually allows the flavors to meld beautifully overnight.
Why are my Parmesan scalloped potatoes watery?
Watery Parmesan scalloped potatoes typically result from three main issues: cutting potatoes too thin (they release excess moisture), not letting the dish rest after baking (cream needs time to thicken), or using potatoes with high water content. Stick to ⅛-inch thick Yukon gold slices, always rest for 10 minutes after baking, and avoid rinsing cut potatoes which removes helpful starches that thicken the sauce.
What’s the best potato variety for Parmesan scalloped potatoes?
Yukon gold potatoes are ideal for Parmesan scalloped potatoes because they have the perfect balance of starch and moisture content. They hold their shape during the long baking process while still becoming tender, and their naturally buttery flavor complements the cream and cheese beautifully. Avoid russet potatoes (too starchy and fall apart) or red potatoes (too waxy and won’t absorb flavors properly).
How do I know when Parmesan scalloped potatoes are done?
Perfectly cooked Parmesan scalloped potatoes should have a golden-brown, bubbly top and potatoes that are easily pierced with a fork without resistance. The cream should be thickened and not watery around the edges of the dish. If the top browns too quickly before potatoes are tender, cover with foil and continue baking until a knife slides through the layers effortlessly.
Parmesan Scalloped Potatoes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
Description
The Ultimate Parmesan Scalloped Potatoes are creamy, cheesy, and perfectly golden. Layers of tender Yukon gold potatoes baked in garlicky cream and topped with buttery Parmesan create an unforgettable side dish. A simple yet elegant comfort food perfect for holidays or weeknight dinners. Great for recipes for dinner, recipes side dish, and recipes with potatoes.
Ingredients
- 2 1/2 pounds Yukon gold potatoes
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 5 tablespoons unsalted butter
- 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 to 350°F (175°C). Wash and peel Yukon gold potatoes, then slice into 1/8-inch thick rounds using a mandoline or sharp knife. Butter a 9×13-inch baking dish with 1 tablespoon of butter.
- In a large saucepan, combine heavy cream, Better Than Bouillon Roasted Garlic Base, salt, and black pepper. Add rosemary sprigs and heat over medium heat until just simmering. Remove from heat, steep for 5 minutes, then discard rosemary.
- Arrange half of the sliced potatoes in the buttered dish, overlapping slightly. Pour half of the cream mixture over the potatoes and sprinkle with 1/2 cup Parmesan cheese.
- Add remaining potatoes in another layer. Pour remaining cream mixture evenly on top, sprinkle with remaining Parmesan, and dot with remaining 4 tablespoons butter.
- Cover with foil and bake for 45 minutes. Remove foil and bake 25–30 minutes more, until golden brown and tender.
- Let rest 10 minutes before serving to allow the sauce to thicken and set.
Notes
For best flavor, use freshly grated Parmesan cheese and Yukon gold potatoes. This dish can be prepared ahead and reheated gently before serving. Perfect alongside roasted meats or holiday mains.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 2g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg
Keywords: parmesan scalloped potatoes, recipes with potatoes, recipes for dinner, creamy potato bake, recipes side dish
