Creamy Parmesan Oven-Baked Potatoes Recipe
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.
- 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.
Notes
- Use uniform potato slices for even cooking.
- Adjust seasoning in the cream mixture to taste before baking.
- Resting the potatoes after baking helps the sauce thicken for better texture.
- If the top browns too quickly, tent with foil to prevent burning.
- Optional garlic adds a nice subtle flavor but can be omitted if preferred.
Keywords: Parmesan potatoes, baked potatoes, creamy potato dish, oven-baked side dish, cheesy potatoes, comforting side recipe
