If you’re anything like me, potatoes are a non-negotiable part of any decent meal. These Parmesan Scalloped Potatoes hit all the right notes—creamy, savory, just a bit crispy on top, and every forkful has you plotting when you’ll make them again. I first made these during a Sunday dinner when I had nothing but a sack of potatoes, a wedge of Parm, and absolutely no patience for anything complicated. The result? A bubbling, golden dream that made everyone at the table put their phones down. Even the teen. That’s saying something. Whether you’re pairing it with roasted chicken, grilled fish, or those parmesan meatballs your cousin won’t stop talking about, this is one of those side dish recipes easy enough for weeknights but impressive enough for holidays. And hey, if you’re into mushroom side dishes or Portuguese potatoes, this one’s a twist you’ll love. Honestly, if you’re into seafood dish recipes and still need a good go-to potatoes recipes easy enough for beginners—this is your moment.

1) Key Takeaways
2) Easy Parmesan Scalloped Potatoes Recipe
3) Ingredients for Parmesan Scalloped Potatoes
4) How to Make Parmesan Scalloped Potatoes
5) Tips for Making Parmesan Scalloped Potatoes
6) Making Parmesan Scalloped Potatoes Ahead of Time
7) Storing Leftover Parmesan Scalloped Potatoes
8) Try these Side Dish Recipes next!
9) Parmesan Scalloped Potatoes
10) Nutrition

1) Key Takeaways

This is a creamy and cheesy potato side that feeds a crowd
Pairs well with beef, chicken, seafood, or vegetarian mains
The recipe is flexible, make-ahead friendly, and reheats well
The top gets golden and crispy while the inside stays soft and rich

2) Easy Parmesan Scalloped Potatoes Recipe

Let’s face it, when someone offers to bring a “side,” most of us silently cross our fingers and hope it’s not a sad bowl of coleslaw. These Parmesan Scalloped Potatoes, though? Total showstopper. Creamy, golden, a little crispy on top — they’re not just side dish recipes, they’re the kind that make people forget the main course entirely.

I made this recipe the first time while juggling laundry and trying to keep the dog from licking the butter dish. Somehow, it came out incredible. That’s the magic of potatoes and cheese. It’s one of those side dish recipes easy enough for Tuesdays but fancy enough to show off on holidays.

If you’ve ever been into mushroom side dish ideas or wanted to jazz up your potatoes recipes easy style, this will fit right into your favorites. They even hold their own next to seafood dish recipes or those parmesan meatballs everyone loves. You’ll want this one in rotation, trust me.

3) Ingredients for Parmesan Scalloped Potatoes

Butter: This helps everything start off right. Butter gives richness and depth, and you’ll use it to sauté the onions to sweet perfection.

Olive Oil: A splash keeps the butter from burning and adds a silky mouthfeel to the onion base. This combo adds a deeper flavor than butter alone.

Onion: Sliced thin, the onion softens and sweetens in the pan. It becomes the flavor backbone for these potatoes. Don’t skip this.

Garlic: Just a few cloves, minced. Garlic brings a mellow sharpness that cuts through the cream and cheese without overwhelming.

Yukon Gold Potatoes: They’re naturally buttery and hold their shape well when baked. Slice them thin for even cooking.

Heavy Cream: This makes the sauce luscious. It coats the potatoes without breaking or getting watery.

Whole Milk: Used with cream, milk balances the fat. It adds body without overloading the richness.

Kosher Salt and Black Pepper: Season boldly. These basic flavors matter more than you’d think in this dish.

Parmesan Cheese: The real star. Use freshly grated if you can. Half goes in the sauce, half on top to get that irresistible crust.

Fresh Thyme (Optional): If you’ve got it, sprinkle it on. It adds a gentle herbal note that pairs beautifully with the cheese and cream.

4) How to Make Parmesan Scalloped Potatoes

Step 1. Preheat your oven to 375°F. Butter a 9×13 baking dish. Thinly slice your potatoes and set them aside in a bowl of cold water to prevent browning.

Step 2. In a large skillet, melt the butter and olive oil. Add the onions and sauté until they turn soft and golden, around 10 minutes. Toss in the garlic and cook for one more minute.

Step 3. In a separate bowl, stir together the cream, milk, salt, pepper, and 1 cup of the grated Parmesan. This is your savory bath for the potato slices.

Step 4. Drain and dry the potatoes. Layer half of them in the dish. Spoon over half the onion mix and half the cream mixture. Repeat the layering.

Step 5. Finish with the remaining Parmesan sprinkled over the top. Cover with foil and bake for 45 minutes.

Step 6. Remove the foil and continue baking for another 30 minutes, until the top is golden and bubbling and the potatoes are fork-tender.

Step 7. Let the dish sit for 10 minutes before slicing in. It thickens up and sets beautifully. Sprinkle with thyme if using.

5) Tips for Making Parmesan Scalloped Potatoes

Use a mandoline if you have one. Thin, even slices help the dish cook properly and give that picture-perfect layered look when sliced. Uneven cuts can turn this creamy dream into a lumpy letdown.

Don’t skimp on seasoning. Potatoes soak up salt, so taste as you go. Every layer should have a bit of flavor so you’re not left with a bland bite in the middle.

Let it rest. Like a good lasagna, these scalloped potatoes need a breather once out of the oven. Cutting in too soon will cause a mess. Letting it settle creates perfect slices and richer flavor throughout.

6) Making Parmesan Scalloped Potatoes Ahead of Time

This recipe fits right in with make-ahead meals. Assemble everything the night before, wrap it tightly with foil, and store it in the fridge.

The next day, bring the dish to room temperature before baking. This helps it cook evenly and avoids shocking the glass with a hot oven.

If you’ve already baked it, don’t worry. It reheats like a champ. Cover it again with foil and warm in a 325°F oven until hot all the way through. Side dish recipes that work ahead of time are my kind of thing.

7) Storing Leftover Parmesan Scalloped Potatoes

Got leftovers? Lucky you. They keep well for up to 4 days in the fridge. Store them in an airtight container so the fridge doesn’t steal their moisture.

To reheat, use the oven if you can. Microwaves work in a pinch, but the oven brings back the crispy top you want. Bake at 350°F for about 20 minutes, covered, until warm.

These leftovers even make a solid breakfast next to eggs. Don’t ask how I know — let’s just say Sunday mornings around here are tasty.

8) Try these Side Dish Recipes next!

9) Parmesan Scalloped Potatoes