Parmesan Scalloped Potatoes – Rich, Creamy & Crowd-Pleasing
Classic scalloped potatoes layered with Parmesan cheese and garlic cream sauce, baked until golden, bubbly, and irresistibly tender.
Ingredients
-
2½ lbs Yukon Gold or Russet potatoes, sliced ⅛-inch thick
-
1½ cups heavy cream
-
½ cup whole milk
-
3 garlic cloves, minced
-
1½ cups freshly grated Parmesan cheese
-
2 tbsp butter, for greasing
-
1 tsp salt
-
½ tsp black pepper
-
¼ tsp nutmeg (optional)
Instructions
-
Preheat oven to 375°F and butter a 9×13-inch dish.
-
Slice potatoes and soak briefly in cold water. Drain and pat dry.
-
In a saucepan, simmer cream, milk, garlic, salt, pepper, and nutmeg. Remove from heat.
-
Layer ⅓ of the potatoes in dish, pour over ⅓ of cream mixture, and sprinkle ½ cup Parmesan. Repeat twice more.
-
Cover with foil and bake for 40 minutes. Uncover and bake 20–25 more minutes until golden and tender.
-
Rest 10–15 minutes before serving.
Notes
-
For extra richness, dot top with butter or add Gruyère cheese.
-
To lighten, use half-and-half or whole milk with cornstarch.
-
Let rest before serving for cleaner slices.