Introduction

Creamy Parmesan Oven-Baked Potatoes are a comforting side dish perfect for any meal. Thinly sliced potatoes baked in a rich, cheesy cream sauce create a tender, flavorful dish with a golden crust. This recipe is simple to prepare and sure to impress.

Creamy Parmesan Oven-Baked Potatoes Recipe - Recipe Image

Ingredients

2 pounds russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
1 1/2 cups heavy cream
1 cup finely grated Parmesan cheese, divided
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter (for greasing the baking dish)
Optional: 1 small garlic clove, minced or 1/2 teaspoon garlic powder

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly butter a medium ceramic baking dish (about 9×9 inches) to prevent sticking and add flavor.
Step 2: Wash, peel if desired, and thinly slice the potatoes about 1/8-inch thick, keeping slices even for consistent cooking. Spread the potato slices evenly in the prepared baking dish, slightly separating them so the cream can seep between layers.
Step 3: In a medium bowl or large measuring cup, whisk together the heavy cream, 3/4 cup grated Parmesan, thyme, nutmeg, salt, pepper, and optional garlic. Taste and adjust seasoning if needed.
Step 4: Slowly pour the cream mixture evenly over the potatoes, making sure it seeps between the layers. Gently shake or tap the dish to help the cream settle.
Step 5: Sprinkle the remaining 1/4 cup Parmesan evenly over the top. Cover the dish loosely with foil, tenting it slightly to avoid sticking to the cheese.
Step 6: Bake covered for 35–40 minutes until the potatoes start to soften when pierced with a fork.
Step 7: Remove the foil and continue baking for another 20–25 minutes until the top is golden and bubbly and the potatoes are tender. If the top browns too quickly, lightly cover again with foil.
Step 8: Let the potatoes rest for 10–15 minutes before serving to thicken the sauce and make it easier to serve.

Tips & Variations

Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
Substitute Gruyère or sharp cheddar cheese for a different flavor profile.
Add crispy cooked bacon or caramelized onions between layers for extra richness.
Fresh thyme adds a bright herbal note, but rosemary or sage can be great alternatives.

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave covered in short bursts. Adding a splash of cream before reheating can help maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Russet or Yukon Gold potatoes are best due to their texture and ability to absorb flavors. Waxy potatoes like red potatoes hold their shape more and might yield a different texture, but can be used if preferred.

Do I have to peel the potatoes?

Peeling is optional. Leaving the skin on adds texture and nutrients, but make sure to wash the potatoes thoroughly if you keep the skin.

Creamy Parmesan Oven-Baked Potatoes Recipe

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Creamy Parmesan Oven-Baked Potatoes are a luscious side dish featuring thinly sliced russet or Yukon Gold potatoes baked in a rich mixture of heavy cream, Parmesan cheese, thyme, and subtle spices, resulting in tender, flavorful layers topped with a golden, cheesy crust.

Author: Lila
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Potatoes

2 pounds russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)

Cream Mixture

1 1/2 cups heavy cream
1 cup finely grated Parmesan cheese, divided
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon freshly ground black pepper
Optional: 1 small garlic clove, minced or 1/2 teaspoon garlic powder

Other

1 tablespoon unsalted butter (for greasing the baking dish)

Instructions

Preheat and prepare dish: Preheat your oven to 375°F (190°C). Lightly butter a medium ceramic baking dish (about 9×9 inches or similar) to prevent sticking and add flavor.
Slice potatoes: Wash, peel if desired, and thinly slice the potatoes about 1/8-inch thick. Aim for uniform thickness to ensure even cooking. Arrange the slices evenly in the prepared baking dish, separating them slightly so the cream can penetrate the layers.
Make cream mixture: In a medium bowl or large measuring cup, whisk together the heavy cream, 3/4 cup of grated Parmesan, thyme, nutmeg, salt, black pepper, and garlic if using. Taste and adjust seasoning as necessary.
Pour cream over potatoes: Steady the baking dish with one hand and slowly pour the cream mixture evenly over the potatoes, ensuring it seeps between the slices for maximum flavor and tenderness.
Settle the mixture: Gently shake or tap the dish on the counter so the cream settles between the potato layers. Sprinkle the remaining 1/4 cup Parmesan evenly over the top to create a golden crust.
Cover and bake: Loosely cover the dish with foil, tenting it slightly to prevent it from sticking to the cheese. Bake for 35–40 minutes until potatoes just begin to soften when pierced with a fork.
Uncover and finish baking: Remove the foil and bake for an additional 20–25 minutes, or until the top is golden and bubbly and potatoes are tender through. If the top browns too quickly, re-cover lightly with foil.
Rest and serve: Let the potatoes rest for 10–15 minutes to allow the sauce to thicken for easy serving. Serve warm, spooning some of the creamy sauce over each portion.