Name: Parmesan Scalloped Potatoes
Prep time: 2 min
Cook time: 1 h 9 min
Total time: 1 h 11 min
Cuisine: American
Ingredients: 2 1/2 pounds Yukon Gold potatoes; 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

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I make these Parmesan Scalloped Potatoes whenever I want a rich, comforting side dish that feels both classic and special. Thinly sliced Yukon Gold potatoes bake gently in a garlic-infused cream sauce and finish with a golden layer of bubbling Parmesan. The result is tender, creamy layers with crisp edges and deep savory flavor in every bite.

Parmesan Scalloped Potatoes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ½ pounds Yukon Gold potatoes

5 tablespoons unsalted butter

1 ½ cups freshly grated Parmesan cheese

2 cups heavy cream

1 ¾ teaspoons kosher salt

½ teaspoon freshly cracked black pepper

2 sprigs fresh rosemary

1 teaspoon Better Than Bouillon Roasted Garlic Base

Directions

I start by preheating the oven to 375°F.

I grease a baking dish with 1 tablespoon of the butter, then sprinkle about 3 tablespoons of the grated Parmesan cheese evenly over the bottom.

In a medium saucepan over low heat, I combine the heavy cream, remaining butter, rosemary, salt, black pepper, and roasted garlic base. I heat the mixture until the butter melts and the cream is hot with light steam rising, about 5 minutes. Then I stir in all but ¼ cup of the Parmesan cheese and mix until it melts smoothly into the sauce.

Using a mandoline, I thinly slice the potatoes to about ⅛-inch thickness. I gather the slices into loose stacks and arrange them diagonally in the prepared baking dish in a slightly fanned pattern, keeping them snug without packing them too tightly.

I pour the infused cream mixture evenly over the potatoes. Then I cover the dish tightly with greased aluminum foil and bake for 45 minutes.

After that, I remove the foil and continue baking for 20 minutes, until the potatoes are tender and the cream has thickened around the edges. If I want extra color, I broil the top for about 4 minutes until it turns golden brown. I let the dish rest slightly before serving so the sauce can settle.

Servings and timing

This recipe makes 8 servings.

Prep Time: 2 minutes

Cooking Time: 69 minutes

Total Time: 71 minutes

Calories: 420 kcal per serving

Variations

I sometimes swap the rosemary for fresh thyme if I want a slightly different herb profile. For a sharper flavor, I mix in a small amount of Gruyère cheese with the Parmesan.

When I want extra richness, I add a light sprinkle of shredded mozzarella on top before the final bake. If I prefer a bit of texture, I finish with a small handful of seasoned breadcrumbs during the last few minutes of baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I cover the potatoes with foil and warm them in a 350°F oven until heated through. If I am reheating a smaller portion, I use the microwave in short intervals, though I find the oven keeps the texture creamier. If the sauce thickens too much, I add a small splash of cream before reheating.

FAQs

Can I make this ahead of time?

Yes, I assemble the dish up to a day in advance and refrigerate it before baking. I let it sit at room temperature for about 20–30 minutes before placing it in the oven.

Do I need to peel the Yukon Gold potatoes?

I usually leave the skins on because they are thin and tender. If I prefer a smoother texture, I peel them before slicing.

Can I substitute another type of potato?

I can use Russet potatoes, but I find Yukon Gold potatoes give the best creamy texture and hold their shape beautifully.

How do I know when the potatoes are fully cooked?

I insert a knife into the center of the dish. If it slides in easily without resistance, the potatoes are done.

Why is my sauce too thin?

If the sauce seems thin, I let the dish rest longer after baking. The cream continues to thicken as it cools slightly, creating the perfect consistency.

Conclusion

I find these Parmesan Scalloped Potatoes to be the ultimate comforting side dish. The creamy garlic-infused sauce, tender layers of potatoes, and golden Parmesan topping create a dish that feels both cozy and refined. Whether I serve it for a holiday gathering or a simple family dinner, it always delivers rich flavor and satisfying texture.

📖 Recipe:

Parmesan Scalloped Potatoes

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Author: Cheryl
Total Time: 71 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

These Parmesan Scalloped Potatoes feature thinly sliced Yukon Gold potatoes baked in a garlic-infused cream sauce and finished with a golden, bubbling Parmesan crust. The result is a rich, comforting side dish with tender layers and deep savory flavor.

Ingredients

2 ½ pounds Yukon Gold potatoes

5 tablespoons unsalted butter, divided

1 ½ cups freshly grated Parmesan cheese, divided

2 cups heavy cream

1 ¾ teaspoons kosher salt

½ teaspoon freshly cracked black pepper

2 sprigs fresh rosemary

1 teaspoon Better Than Bouillon Roasted Garlic Base

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Instructions

Preheat the oven to 375°F.
Grease a baking dish with 1 tablespoon of the butter and sprinkle about 3 tablespoons of the grated Parmesan evenly over the bottom.
In a medium saucepan over low heat, combine the heavy cream, remaining butter, rosemary, salt, black pepper, and roasted garlic base. Heat until the butter melts and the cream is hot with light steam rising, about 5 minutes.
Stir in all but ¼ cup of the Parmesan cheese and mix until fully melted and smooth. Remove from heat.
Using a mandoline, thinly slice the potatoes to about ⅛-inch thickness.
Arrange the potato slices diagonally in the prepared baking dish in a slightly fanned pattern, keeping them snug but not tightly packed.
Pour the infused cream mixture evenly over the potatoes.
Cover the dish tightly with greased aluminum foil and bake for 45 minutes.
Remove the foil and continue baking for 20 minutes, until the potatoes are tender and the cream has thickened around the edges.
If desired, broil for about 4 minutes until the top is golden brown. Let the dish rest slightly before serving to allow the sauce to settle.