Parmesan Scalloped Potatoes
Thinly sliced potatoes are simmered in a rich cream sauce before being layered with grated Parmesan cheese and baked. Parmesan Scalloped Potatoes are the perfect side dish for holiday gatherings and weeknight dinners alike!
About these Parmesan Scalloped Potatoes
Scalloped potatoes check all the side dish boxes. They look impressive, taste amazing, pair well with just about any entree, and they’re made with one of the cheapest vegetables you can buy.
The one downside of traditional scalloped potatoes? They take forever to cook. Not this cheesy Parmesan version, though!
I adapted this Parmesan scalloped potato recipe from an old Cook’s Illustrated cookbook. The sliced potatoes are submerged in the cream sauce and then partially cooked on the stovetop before being transferred to a casserole dish and baked.
The total cook time is reduced dramatically using this method, allowing the cheesy scalloped potatoes to be done in less than an hour.
Scalloped potatoes look and taste like a special occasion side dish, but this recipe is fast and easy enough to make for weeknight get-togethers and dinner parties. Keep reading to learn all of my top tips for perfectly creamy, cheesy scalloped potatoes every time!
Tools You’ll Need
There’s no special equipment required to make Parmesan scalloped potato casserole. A mandoline makes thinly slicing the potatoes much easier, but it’s not a must.
- Cutting Board and Chef’s Knife — For slicing the potatoes and chopping the aromatics.
- Vegetable Peeler — The potatoes must be peeled when making scalloped potatoes.
- Liquid Measuring Cup — For measuring the broth and heavy cream.
- Box Grater — You’ll want to finely grate the Parmesan yourself. Freshly grated Parm melts better and has a smoother texture than pre-grated.
- Mandoline (Optional) — Not required for slicing the potatoes, but it makes the job so much easier!
Parmesan Scalloped Potatoes Ingredients
You’ll need just a few key ingredients to make scalloped potatoes with Parmesan. Gather the following:
- Butter
- Shallot
- Garlic
- Fresh Rosemary
- Kosher Salt and Ground Black Pepper
- Yukon Gold Potatoes
- Chicken Broth
- Heavy Cream
- Bay Leaves
- Parmesan Cheese
For the complete ingredient list and detailed instructions to make these parmesan scalloped potatoes, scroll to the bottom of this post for the FREE printable recipe card.
Ingredient Swaps
This is a simple recipe, so there’s not a lot of room for ingredient substitutions. However, the following swaps will work:
- Yukon Gold Potatoes — You can also use russet potatoes.
- Fresh Rosemary — Can be replaced with fresh thyme.
- Heavy Cream — Half and half works too, but it’s not as rich and is more prone to curdling. Do NOT replace the heavy cream with milk; this recipe will not work with milk.
- Shallots — Yellow onion will work too.
- Chicken Broth — Can be swapped with chicken stock or bone broth.
How to Make Parmesan Scalloped Potatoes
Don’t let all those thinly sliced potatoes fool you into thinking this is a tough recipe to assemble. If you don’t have a mandoline, the prep time for the recipe will take longer. However, the overall cooking process is very straightforward.
Let’s review the basic recipe steps:
- In a large pot or Dutch oven, melt the butter and saute the shallot, garlic, and rosemary.
- Add the sliced potatoes, chicken broth, cream, salt, pepper, and bay leaves. Increase the heat slightly and bring the potato mixture to a simmer.
- Once simmering, reduce the heat to low, cover the pot, and cook for about 10 minutes. (You’re looking for the potatoes to become almost tender.)
- Transfer the potato mixture to a 1.5-quart casserole dish in stages. Add ⅓ of the potato mixture, top with ⅓ of the grated Parmesan cheese, then repeat this process twice more until everything is layered in the casserole dish.
- Bake the scalloped cheesy potatoes until the sauce is bubbling around the edges and the top is golden. Let rest on your counter for 10 minutes before serving.
The above is simply a quick summary of this creamy scalloped potato recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Tips
- Use a mandoline to slice the potatoes. You can thinly slice the potatoes with a sharp knife, of course, but a mandoline is the fastest and easiest way to prep the spuds. Use caution when slicing potatoes with a mandoline, however, because the blade is sharp. Feel free to wear the special gloves that are sold with the mandoline to protect your fingers.
- Use fresh herbs, not dried. I know fresh herbs can be more expensive, but the fresh rosemary really makes a difference here. Both the potatoes and cheese taste “heavy,” and you need that pop of freshness to balance out the flavors of the dish.
- Stir the potato mixture periodically while on the stove. You don’t want anything to stick to the bottom of the pot and burn.
- Shallow dishes are better than deep dishes for baking. I recommend something like this 1.7-quart Le Creuset baking dish or Le Creuset rectangular baking dish.
- Let the potatoes rest before serving. The parmesan scalloped potatoes need about 10 minutes on your counter to cool down slightly; this gives the creamy sauce time to thicken up.
Parmesan Scalloped Potatoes FAQs
Got questions about how to make this recipe for parmesan scalloped potatoes? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What are the best potatoes for scalloped potatoes?
I recommend using Yukon Gold potatoes, but russet potatoes work too. You’ll want to weigh the potatoes AFTER peeling them, since they’ll lose a lot of weight after being peeled.
Should you peel the potatoes when making scalloped potatoes?
Yes, peel the potatoes and then weigh them after peeling. Once you have 2.5 pounds of peeled potatoes, you can begin the recipe.
How thickly should you slice potatoes when making scalloped potatoes?
Potatoes must be sliced to 1/8-inch thick. Any thinner, and the potatoes will fall apart while they cook. Any thicker, and they won’t be as tender once baked.
What’s the easiest way to slice potatoes for scalloped potatoes?
I suggest using a mandoline to slice potatoes. However, a box grater or a sharp knife may also be used.
You can also use a food processor to slice the potatoes, but in my experience this results in pieces of potatoes that aren’t uniform in size which makes for a less pretty side dish.
Can the heavy cream be substituted with milk?
No, I don’t recommend substituting the heavy cream for milk.
The only acceptable substitute would be half and half (which is equal parts whole milk and heavy cream), but the resulting dish won’t be as rich and creamy. Half and half is also more prone to curdling than heavy cream.
How do you make scalloped potatoes without the sauce curdling?
High-fat dairy products are key to making rich and creamy scalloped potatoes that don’t curdle (i.e. real butter, full-fat heavy cream, regular Parmesan, etc.).
You’ll also need to simmer the potatoes in the cream mixture over LOW heat to tenderize them. If you crank up the heat and try to boil the potatoes in the cream mixture, you’ll wind up with a split or curdled sauce.
Can scalloped potatoes be made in advance?
Theoretically, yes. You can assemble the Parmesan scalloped potatoes up to the point where you’re supposed to transfer the casserole to the oven.
Instead of baking the potatoes, cover the pan tightly with foil and refrigerate up to 24 hours before baking. When ready to bake, set the dish out on your counter as the oven preheats and then add a couple minutes to the bake time (since you’ll be starting with slightly chilled ingredients).
Otherwise, you can chop the aromatics in advance and grate the Parmesan ahead of time. I do not recommend slicing the potatoes in advance because they’ll oxidize and turn brown over time.
Storage Instructions
Leftover scalloped potatoes with cheese will keep for 3 to 5 days in the fridge. Let the dish cool on your countertop before covering with foil and refrigerating (this helps to prevent condensation from forming on top of the potatoes).
Can Scalloped Potatoes Be Frozen?
Yes, the potatoes can be frozen after being baked. If you know you’ll be freezing the potatoes for later, don’t bake them until fully golden on top (maybe reduce bake time by 5 to 10 minutes).
When ready to eat the frozen scalloped potatoes, thaw them overnight in fridge and then bake at 425ºF just until heated through.
What to Serve with Parmesan Scalloped Potatoes
Creamy scalloped potatoes is a wonderful side dish to serve at Thanksgiving, Easter, Christmas, or any other family gatherings! You can pair the potatoes with any of the following:
Main Dishes:
- Smoked Turkey
- Slow Cooker Glazed Ham
- Traeger Smoked Prime Rib
- Instant Pot Chuck Roast
- Sous Vide Steak
- Sheet Pan Pork Tenderloin
Side Dishes:
- Potato Dinner Rolls
- Bacon and Mushroom Green Beans
- Balsamic Roasted Carrots
- Roasted Brussels Sprouts with Bacon
- Lemon Roasted Broccolini
- Roasted Asparagus
Try Making Cheesy Scalloped Potatoes at Home!
Next time you’re looking for an easy potato side dish, give this Parmesan scalloped potatoes recipe a try!
Did you love how much faster this version was to make than other recipes? Leave a comment below and give it a review for others to see what you thought of these creamy scalloped potatoes.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of scalloped potatoes with Parmesan!
More Easy Potato Side Dishes:
Next time you’re craving comfort food, try these Cheesy Twice Baked Potatoes with Broccoli. Crispy potato skin is loaded up with a delicious filling that includes plenty of broccoli, cheese, and bacon!
These Rosemary and Garlic Roasted Potatoes are the perfect potato side dish for any fall or winter meal!
This Browned Butter Parmesan Mashed Potatoes recipe is an elevated take on classic mashed potatoes. Thanks to the addition of plenty of fresh grated parmesan and browned butter, these parmesan mashed potatoes are rich, flavorful, and delightfully nutty.
Summer Potlucks and BBQs don’t seem complete without a big bowl of this Classic Potato Salad. Creamy mayo, celery, onion, hard-boiled eggs, and of course plenty of potatoes make up this recipe. In our family’s opinion, it is simply the best potato salad recipe!
Cream Cheese Chive Duchess Potatoes are delicious, individually portioned mounds of mashed potatoes that have been baked. Inside, they’re creamy and fluffy while the outside is beautifully golden and crisp.
These Greek Yogurt Mashed Potatoes are made with just a few basic ingredients! Creamy, delicious, and rich; learn how easy this mashed potatoes with Greek yogurt recipe is to make!
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Parmesan Scalloped Potatoes
Thinly sliced potatoes are simmered in a rich cream sauce before being layered with grated Parmesan cheese and baked. Parmesan Scalloped Potatoes are the perfect side dish for holiday gatherings and weeknight dinners alike!
Ingredients
- 2 tablespoons Butter
- 1 cup minced Shallot
- 2 teaspoons minced Fresh Garlic
- 1 tablespoon finely chopped Fresh Rosemary
- 1 ¼ teaspoons Kosher Salt
- ¼ - ½ teaspoon ground black pepper, to taste
- 2 ½ pounds peeled and sliced Yukon Gold Potatoes (meaning it should be 2 ½ pounds after peeling and slicing, not before since you lose weight from peeling)
- 1 cup Chicken Broth / Chicken Stock / Bone Broth
- 1 cup Heavy Cream
- 2 Bay Leaves
- 1 cup (4 ounces) fresh grated Parmesan Cheese (fine grated is best)
Instructions
- Place the oven rack on the center most position. Preheat oven to 425 degrees F.
- In a large dutch oven, melted the butter over medium heat. Add the minced shallot, cooking while stirring, until they are soft and translucent, about 3 - 4 minutes total.
- Then, add the minced garlic and fresh garlic, continuing to cook for another 30 - 45 seconds, until the garlic is fragrant and no longer raw.
- Add the sliced potatoes, chicken broth, cream, salt, pepper, and bay leaves to the shallot mixture. Increase heat to medium high and bring the mixture to a simmer, stirring periodically until simmering so the potatoes don’t stick to the bottom of the pan.
- Once simmering, stir, then reduce the heat to low, cover and continue cooking until the potatoes are almost tender, about 10 - 12 minutes.
- Once the potatoes are almost tender, remove the lid, stir, and remove from heat. Discard the bay leaves. Add additional salt and pepper, to taste, if desired.
- In a 1 ½ quart gratin (or other casserole dish), add ⅓ of the potatoes, then add ⅓ of the parmesan cheese on top. Then, repeat, continuing to layer the cooked potatoes and parmesan in ⅓ increments.
- After the last of the potatoes are added, pour any remaining liquid from the dutch oven on top of the potatoes. Then, top with the remaining parmesan cheese.
- Transfer the dish to the preheated oven on the middle rack. Bake the scalloped potatoes at 425 degrees F until the sauce is bubbling and the top is golden brown, 15 - 20 minutes.
- Cool on a wire baking rack for 10 - 15 minutes before serving - this allows the sauce to thicken and very hot potatoes to cool to a better temperature.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 288Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 58mgSodium: 622mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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