Creamy Parmesan Oven-Baked Potatoes
A rich, comforting side dish with crispy edges, tender centers, and a creamy, cheesy finish — perfect for family dinners or holiday meals.
🥔 Ingredients
- 2 lbs (900 g) Yukon Gold or russet potatoes, peeled and thinly sliced
- 1 ½ cups heavy cream
- 1 cup whole milk
- 1 ½ cups freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- Fresh parsley, chopped (for garnish)
🔥 Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the cream mixture:
In a saucepan over medium heat, combine heavy cream, milk, garlic, salt, pepper, and thyme. Warm gently (do not boil). Stir in 1 cup of Parmesan cheese until melted and smooth. - Layer the potatoes:
Arrange half of the sliced potatoes evenly in the baking dish. Pour half of the cream mixture over them. Repeat with remaining potatoes and cream mixture. - Add topping:
Drizzle melted butter over the top and sprinkle with the remaining ½ cup Parmesan cheese. - Bake:
Cover with foil and bake for 40 minutes.
Remove foil and bake an additional 20–25 minutes, until golden brown and tender when pierced with a fork. - Rest & serve:
Let sit for 10 minutes before serving. Garnish with fresh parsley.
⭐ Tips for Extra Flavor
- Add shredded mozzarella for extra cheesiness.
- Mix in crispy bacon bits.
- Substitute half-and-half for a lighter version.
- For a crispier top, broil for 2–3 minutes at the end.
Would you like a version with chicken added to make it a full meal?
