Classic scalloped potatoes made with real cream and Parmesan cheese.
Scalloped potatoes are just so good! And this Parmesan Scalloped Potatoes recipe is simple, delicious and always a crowd pleaser.
This is a show stopping side dish for any meal, and definitely nice enough to serve with a holiday dinner. In fact, these scalloped potatoes make a regular appearance on my Easter menu.
Wow! I just tried this recipe for my family (I am only sixteen) and we were all so amazed! With not much cooking experience under my belt I was surprised I could make something so delicious. Best scalloped potatoes we have ever had, what a treat! ~ Audrey
This cheesy, creamy potato dish isn’t exactly low-fat though, so I do try to save it for special occasions. As much as I’d love to eat potatoes covered in cream and cheese on a regular basis, I don’t think my metabolism is up to the task.
And since these potatoes are pretty amazing, it’s really hard to say no to seconds! Hence their special occasion status.
I usually end up using about 6 medium sized potatoes in this recipe and it seems to work out about right. Russet and Yukon Gold are both good varieties to try in this dish, and I think red skinned potatoes would work well too.
Let’s be honest, any potato is going to be good in this recipe, so use whatever you have on hand.
My family loves this recipe. I made it the first time for Christmas dinner and we’ve made it several times since. It is on this week’s meal plan as well. ~ Amy
I definitely recommend using a food processor or a mandoline to slice your potatoes. You’ll get nice, thin slices that way, and it will save you a ton of time.
Whether you serve these Parmesan Scalloped Potatoes for a special occasion or as a side to your regular week night meal, this recipe is destined to become a family favorite.
WHAT PEOPLE ARE SAYING ABOUT PARMESAN SCALLOPED POTATOES
I made this for the second time tonight and it was just as good as the first time. I used potatoes that I had grown in my garden which made it even better. Thanks for having recipes I can trust to be yummy! ~ Kristi
I made these tonight and they were fantastic! The hubby raved over them….this is my new scalloped potato recipe! ~ Joyce
Be sure to save this Parmesan Scalloped Potatoes recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Potatoes
Appearance: Look for clean, smooth potatoes with a firm texture and no cuts, bruises or discoloration. Potatoes that feel soft or squishy have probably already started going bad.
If your potatoes start to sprout, you can still eat them. Simply remove and discard any sprouts, which are not edible.
Color: Try to avoid green potatoes, which is the result of a chemical called solanine that makes the potatoes taste bitter. If you do have green spot on your potatoes, cut those away before eating them. When eaten in large quantities, solanine can cause gastrointestinal discomfort.
Storing: Store potatoes in a dark, well ventilated area, preferably between 45 and 55 degrees. Perforated plastic bags or paper bags offer the best environment for extending shelf-life. Don’t wash potatoes until you’re ready to use them.
Here’s what you’ll need to make Parmesan Scalloped Potatoes
- Butter
- Produce: onion, garlic, potatoes, fresh parsley
- Whipping cream
- Milk
- Salt and pepper
- Parmesan cheese
Parmesan Scalloped Potatoes
Ingredients
- 1/4 cup butter
- 1/3 cup chopped onion
- 2 garlic cloves chopped
- 2 pounds potatoes peeled and thinly sliced
- 1 cup whipping cream
- 1 1/2 cups milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup fresh flat-leaf parsley chopped
- 1/2 cup grated Parmesan cheese
Equipment
- Mandoline
- Parmesan Cheese Grater
Instructions
- Preheat oven to 400 degrees.
- Melt butter in a large Dutch oven over medium-high heat. Add onions and garlic and cook for a few minutes, until onion are soft.
- Stir in potatoes, cream, milk, salt, pepper and parsley; bring to a boil. Reduce heat to medium-low and cook, stirring gently, 10-15 minutes or until potatoes are tender.
- Spoon mixture into a lightly greased 9×13 inch baking dish; sprinkle with Parmesan cheese.
- Bake for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.
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Nutrition
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Who Dished It Up First : Adapted from myrecipes.com.
14 comments
betsy ward
Can I substitute buttermilk for the milk?
Joyce Cary
I made these tonight and they were fantastic! The hubby raved over them….this is my new scalloped potato recipe!
Joyce Cary
I made these tonight and they were fantastic! The hubby raved over them….this is my new scalloped potato recipe!
Joyce
I made these tonight and they were fantastic! The hubby raved over them….this is my new scalloped potato recipe!
Ashlly
Is there a way to make this ahead of time and the potatoes not go bad? I need to prep them tonight for them to go in the oven tomorrow but not sure how to do it.
Danelle
I think as long as the potatoes were completely coated in the sauce/cheese, you should be able to make it ahead without a problem. If they are exposed to air they may turn brown.
Kristi
I made this for the second time tonight and it was just as good as the first time. I used potatoes that I had grown in my garden which made it even better. Thanks for having recipes I can trust to be yummy!
Danelle
Thank you so much Kristi!
Amy
My family loves this recipe. I made it the first time for Christmas dinner and we’ve made it several times since. It is on this week’s meal plan as well.
Tina
Just wondering for the potatoes, are they raw peeled and sliced then cooked in the sauce? Or should they be pre boiled slightly?
Danelle
They are raw and sliced very thin.
Audrey
Wow! I just tried this recipe for my family (I am only sixteen) and we were all so amazed! With not much cooking experience under my belt I was surprised I could make something so delicious. Best scalloped potatoes we have ever had, what a treat!
Danelle
Thanks so much Audrey! I love to get comments from kids who are learning to cook and have success with my recipes. So glad you enjoyed them!
Kamalika
LOved the dish very much..my family members are voracious potato eaters..they will just love this dish..