5 from 18 votes
Parmesan Crusted Scalloped Potatoes
Parmesan Crusted Scalloped Potatoes are thinly sliced russet potatoes layered with a rich mixture of heavy cream infused with garlic, fresh thyme, and nutmeg, then baked until tender. Each layer is sprinkled with Parmesan cheese, which forms a golden crust when broiled, adding a crisp texture and nutty flavor to the creamy potatoes. This dish offers a balanced combination of creamy and crisp elements, ideal as a hearty side dish.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
4
servings
Course:
Side Dish
Cuisine:
American, Canadian
Ingredients
- 1 ½ cups heavy cream
- 2 cloves garlic pressed
- 1 prig thyme fresh
- ⅛ teaspoon nutmeg
- 2 pounds russet potato peeled and cut into 1/8-inch thick slices
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 9 tablespoons Parmesan Cheese divided, freshly grated
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
- In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
- Place a layer of potatoes to the prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup heavy cream mixture over the potatoes; sprinkle with 3 tablespoons Parmesan. Repeat with remaining potato slices, heavy cream mixture and Parmesan to create 2 more layers.
- Place into oven and bake until tender, about 35-40 minutes. Sprinkle with additional Parmesan and broil for 8-10 minutes, or until golden brown and crusted.
- Serve immediately.
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