Delicious Parmesan Scalloped Potatoes baked to golden perfection

Parmesan Scalloped Potatoes

ByOlivia Carter
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Why Make This Recipe

Parmesan scalloped potatoes are a delicious and comforting dish that brings a creamy texture and rich flavor to any meal. It’s a great side dish for gatherings, family dinners, or even holiday celebrations. Made with simple ingredients, these potatoes are sure to be a hit with everyone at the table. Plus, the golden, cheesy top layer adds an irresistible crunch!

How to Make Parmesan Scalloped Potatoes

Ingredients:

  • 4 large potatoes, thinly sliced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • Salt and pepper to taste
  • Butter for greasing the baking dish

Directions:

  1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
  2. In a saucepan, heat the heavy cream over medium heat. Add minced garlic, thyme, rosemary, salt, and pepper.
  3. Layer half of the sliced potatoes in the baking dish. Pour half the infused cream over them, then sprinkle half of the Parmesan cheese. Repeat the layers with the remaining potatoes, cream, and cheese.
  4. Cover the dish with aluminum foil and bake for 30 minutes.
  5. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
  6. Let it cool slightly before serving. Enjoy your creamy potato side dish!

How to Serve Parmesan Scalloped Potatoes

Serve the Parmesan scalloped potatoes warm. They pair perfectly with roasted meats, chicken, or even a fresh salad. You can also serve them as a stand-alone dish, garnished with fresh herbs for extra flavor.

How to Store Parmesan Scalloped Potatoes

Store leftovers in an airtight container in the fridge. They will stay fresh for up to three days. You can reheat them in the oven or microwave until warmed through.

Tips to Make Parmesan Scalloped Potatoes

  • Use a mandoline slicer for even potato slices.
  • Feel free to mix cheeses for different flavors. Cheddar or Gruyère can add depth.
  • For an extra crunchy topping, sprinkle more cheese on top in the last few minutes of baking.

Variation

You can add vegetables like spinach or mushrooms to the layers for some extra nutrition and flavor. You can also experiment with different herbs for a unique twist.

FAQs

1. Can I use other types of cheese?
Yes, you can use other cheeses like cheddar or Gruyère for a different flavor.

2. Can I prepare this dish ahead of time?
Yes, you can assemble the dish a day before, cover it, and bake it the next day.

3. How do I know when the potatoes are done?
The potatoes should be tender when pierced with a fork, and the top should be golden brown.

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Parmesan Scalloped Potatoes

  • Author: admin
  • Total Time: 65 minutes
  • Yield: 6 servings
  • Diet: Vegetarian
Print Recipe

Description

Rich and creamy Parmesan scalloped potatoes topped with a golden, cheesy layer. Perfect for gatherings or family dinners.

Ingredients

  • 4 large potatoes, thinly sliced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • Salt and pepper to taste
  • Butter for greasing the baking dish

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
  2. In a saucepan, heat the heavy cream over medium heat. Add minced garlic, thyme, rosemary, salt, and pepper.
  3. Layer half of the sliced potatoes in the baking dish. Pour half the infused cream over them, then sprinkle half of the Parmesan cheese. Repeat the layers with the remaining potatoes, cream, and cheese.
  4. Cover the dish with aluminum foil and bake for 30 minutes.
  5. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
  6. Let it cool slightly before serving. Enjoy your creamy potato side dish!

Notes

Use a mandoline slicer for even potato slices. Feel free to mix cheeses for different flavors.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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