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A close-up showcases creamy Parmesan Scalloped Potatoes baked until golden brown and bubbly, promising a comforting and delicious side dish.

Perfect Parmesan Scalloped Potatoes

This recipe delivers creamy, cheesy, and perfectly cooked Parmesan Scalloped Potatoes every time. Yukon Gold potatoes are thinly sliced and layered in a rich, Parmesan-infused cream sauce, then baked to golden perfection, making it a versatile side dish for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ pounds Yukon Gold potatoes, peeled and thinly sliced about 1/8 inch thick
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 3 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, divided
  • ½ teaspoon ground nutmeg
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh thyme sprigs optional

Equipment

  • 9x13 inch baking dish
  • Large saucepan
  • Mixing bowls
  • Mandoline slicer or sharp knife
  • Cheese grater
  • Measuring cups and spoons
  • Aluminum foil
  • Paper towels

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Prep the Potatoes and Onions: Slice the potatoes thinly and uniformly. Place them in a bowl of cold water to prevent browning. Thinly slice the onion.
  3. Sauté the Aromatics: In a large saucepan, melt the butter over medium heat. Add the sliced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
  4. Build the Cream Sauce: Pour the heavy cream into the saucepan with the onions and garlic. Bring to a simmer over medium heat, then reduce the heat to low and simmer for 5 minutes, stirring occasionally. Stir in ½ cup of the grated Parmesan cheese, the nutmeg, salt, and pepper. Taste and adjust the seasoning.
  5. Assemble the Scalloped Potatoes: Grease a 9x13 inch baking dish with butter. Drain the potatoes and pat them dry with paper towels. Arrange a layer of potato slices in the bottom of the baking dish, overlapping them slightly. Pour about one-third of the cream sauce over the potatoes. Repeat with another layer of potatoes and sauce, and then a final layer of potatoes and the remaining sauce. Sprinkle the remaining ½ cup of Parmesan cheese over the top.
  6. Bake to Golden Perfection: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife inserted into the center of the potatoes should meet no resistance.
  7. Rest and Serve: Let the Parmesan Scalloped Potatoes rest for at least 10-15 minutes before serving. Garnish with fresh thyme sprigs, if desired. Serve warm.

Notes

For best results, use Yukon Gold potatoes and freshly grated Parmesan cheese. To customize, add diced ham, bacon, sautéed mushrooms, or other cheeses. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) or in the microwave.