Parmesan Scalloped Potatoes - Side Dish Recipes Everyone Will Love
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.
Servings: 8 servings
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 3 pounds Yukon Gold potatoes, thinly sliced (about 1/8 inch)
- 2 cups heavy cream
- 1 cup whole milk
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 1/2 cups grated Parmesan cheese, divided
- Fresh thyme, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, melt the butter with olive oil. Add the onion and cook until soft and golden, about 10 minutes.
- Stir in the garlic and cook for another 1-2 minutes until fragrant.
- In a large mixing bowl, combine the cream, milk, salt, pepper, and 1 cup of the Parmesan cheese.
- Layer half of the sliced potatoes in a buttered 9x13-inch baking dish.
- Spoon half of the onion-garlic mixture over the potatoes and pour half the cream mixture on top.
- Repeat the layers with the remaining potatoes, onion mixture, and cream.
- Sprinkle the top with the remaining 1/2 cup of Parmesan cheese.
- Cover the dish with foil and bake for 45 minutes. Remove foil and bake an additional 30 minutes or until the top is golden brown and bubbly.
- Let it rest for 10 minutes before serving. Garnish with fresh thyme if using.