There’s just something magical about a bubbling, golden dish of scalloped potatoes, especially when they’re swimming in a rich herb-infused cream and finished with nutty Parmesan. This version is my go-to for everything from Sunday dinners to cozy weeknight meals—comforting, creamy, and just a little gourmet. If buttery layers of potato with a crispy topping sound like your kinda thing, you’re in for a treat!
Why You’ll Love This Recipe
This recipe came to life one cold afternoon when I was pulling together comfort food for a family dinner. I needed something hearty, but still elegant enough to feel special. Let’s just say—it was love at first cheesy bite.
- Perfectly creamy with just the right crunch on top
- Simple ingredients, elevated with garden-fresh herbs
- Great make-ahead dish for entertaining or meal prep
- Pairs beautifully with everything from roast chicken to grilled veggies
Ingredients Breakdown
Essentials
- 2 pounds Yukon Gold or Russet potatoes, peeled (optional), thinly sliced
- 2 tablespoons unsalted butter (for greasing the dish)
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup freshly grated Parmesan cheese (plus more for topping)
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon finely chopped fresh rosemary (optional)
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
- Optional topping: 1/2 cup breadcrumbs or panko mixed with 1 tablespoon melted butter OR 1/2 cup grated Parmesan
Pro Tips
- Use a mandoline for perfectly even slices and faster prep
- Yukon Gold potatoes create a creamy texture; Russets give a fluffier bite
- Grating your own Parmesan gives richer flavor—skip the pre-shredded stuff
- No rosemary on hand? Add a touch more thyme or skip it altogether
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish or similar-sized casserole dish.
- Thinly slice potatoes to about 1/8–1/4 inch thick using a mandoline or sharp knife. Briefly rinse in cold water, then pat dry to remove excess starch.
- In a saucepan over medium heat, melt 1 tablespoon of butter. Sauté garlic for 1 minute until fragrant (don’t brown it!).
- Add heavy cream and milk. Bring to a gentle simmer for 3–5 minutes, whisking occasionally until slightly thickened. Remove from heat.
- Stir in Parmesan cheese, parsley, thyme, rosemary (if using), nutmeg (if using), and season with salt and pepper to taste.
- Layer 1/3 of the potato slices into the bottom of your prepared baking dish. Lightly season with salt and pepper. Pour over 1/3 of the cream mixture. Repeat layering twice more, finishing with cream on top.
- Cover tightly with foil and bake for 45–55 minutes, or until potatoes are tender when pierced with a fork.
- If using a breadcrumb topping, combine with melted butter. Remove foil, sprinkle breadcrumb topping (plus extra Parmesan if desired), and bake uncovered for 12–18 minutes, until golden and bubbling.
- Optional: Broil for 1–2 minutes at the end for a deeper crust. Watch closely!
- Let rest for 10 minutes before serving. Top with extra parsley and grated Parmesan.
Chef’s Tips and Tricks
- Wipe down your mandoline after every few slices to keep it from slipping—safety first!
- If your cream mixture separates slightly after baking, a quick stir while cooling helps bring it together.
- Letting it rest before serving helps the layers set so your slices hold up nicely on the plate.
Recipe Variations and Serving Suggestions
- Make it fancy: Swap in Gruyère or Fontina for a more decadent cheese blend.
- Dairy-free: Use your favorite unsweetened plant-based milk and dairy-free cream. Try cashew cream for extra richness.
- Gluten-free: Skip the breadcrumbs or use gluten-free ones.
- Herb it up: Mix in fresh chives or tarragon for a fresh herbal twist.
- Serving ideas: Pairs beautifully with grilled steak, roast chicken, or crispy tofu and a fresh green salad.
FAQs
Can I make this ahead of time?
Yes! You can assemble the entire dish up to a day ahead. Cover and refrigerate. When ready to bake, bring it to room temp and bake an extra 15–20 minutes.
What’s the best way to reheat leftovers?
Cover with foil and bake at 350°F until warmed through (about 20–25 minutes). You can also reheat individual servings in the microwave.
Can I freeze scalloped potatoes?
Technically yes, though the cream can separate a bit upon thawing. It’s best enjoyed fresh or refrigerated for up to 3 days.
Recipe Card
Prep Time: 20 minutes
Cook Time: 55–70 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 2 pounds Yukon Gold or Russet potatoes, peeled and sliced thin
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup grated Parmesan, plus extra for topping
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1/2 teaspoon rosemary (optional)
- Salt, pepper, nutmeg to taste
- 1/2 cup buttered breadcrumbs or extra cheese for topping (optional)
Instructions:
- Preheat oven to 375°F and butter a baking dish.
- Slice potatoes and rinse; pat dry.
- Make herb cream sauce with garlic, cream, milk, Parmesan, and herbs.
- Layer potatoes in dish with cream sauce in between.
- Cover and bake for 45–55 minutes.
- Top with breadcrumbs or extra cheese, bake uncovered until golden.
- Let rest 10 minutes; garnish and serve.
Nutrition: ~290 calories per serving
If you made this dish, I’d love to hear what you served it with! Leave a comment below, tag me @thekitchensaid on social, or share your own version with your favorite herb combo. Happy cooking, friend!
