Parmesan Scalloped Potatoes

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.

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

Classic scalloped potatoes made with real cream and Parmesan cheese.

4.56 from 70 votes

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Course: Side Dishes

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings

Calories: 315kcal

Author: Danelle

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Ingredients 

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• 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

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

Serving: 1g | Calories: 315kcal | Carbohydrates: 30g | Protein: 8g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 603mg | Fiber: 3g | Sugar: 3g

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