Creamy Parmesan Oven-Baked Potatoes

Why You’ll Love This Recipe

• Golden, bubbling, crispy-topped perfection straight from the oven
• Silky, creamy interior that melts in your mouth
• Freshly grated Parmesan adding nutty, savory richness
• Garlicky cream sauce infusing every single layer
• Simple technique with stunning results
• Impressive enough for holidays but easy enough for weeknights
• The oven does all the work after a few minutes of prep
• Universally loved by everyone at the table
• Reheats beautifully making incredible leftovers
• The side dish that always steals the show

Ingredients

• 2½ lbs Yukon Gold or Russet potatoes, thinly sliced
• 1½ cups heavy cream
• ½ cup whole milk
• 1½ cups freshly grated Parmesan cheese (divided)
• 3 cloves garlic, minced
• 2 tablespoons butter, melted (plus more for greasing)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (optional)
• Fresh parsley for garnish

Equipment

• 9×13 inch baking dish (or similar)
• Large mixing bowl
• Whisk
• Mandoline slicer or sharp knife
• Measuring cups and spoons
• Aluminum foil
• Cheese grater
• Spatula

Step-by-Step Instructions

Step 1: Preheat and Prep Your Pan
Preheat your oven to 375°F (190°C). Generously grease a 9×13 inch baking dish with butter or nonstick spray. You want a good coating to prevent any cream from sticking to the sides and burning, and the butter adds a little extra richness to the edges.

Step 2: Slice Your Potatoes
Wash your potatoes and peel them if you prefer (Yukon Golds have thin, tender skins that are lovely left on). Slice them as thinly and uniformly as possible, about ⅛ inch thick. A mandoline slicer is genuinely the best tool here—it creates perfectly even slices that cook at exactly the same rate, which is the difference between some layers being mushy and others still firm. If you’re using a knife, take your time and aim for consistency. Uniform slices are the single most important factor in this recipe.

Step 3: Make Your Cream Mixture
In a large bowl, whisk together the heavy cream, milk, melted butter, minced garlic, salt, pepper, and thyme if you’re using it. Then stir in 1 cup of the freshly grated Parmesan until it’s distributed throughout the liquid. The cream mixture will look rich and fragrant and absolutely irresistible. Reserve the remaining ½ cup of Parmesan for the top.

Step 4: Layer the Potatoes
Arrange half of your sliced potatoes in a single, even layer in your prepared baking dish, slightly overlapping like shingles. Pour exactly half of the cream mixture slowly and evenly over this layer, making sure it seeps between all the slices. Add your second layer of potatoes in the same overlapping pattern, then pour the remaining cream mixture over the top. Gently press the potatoes down with your hand or a spatula so they’re mostly submerged in the cream—this ensures even cooking and prevents the top from drying out. Sprinkle the reserved ½ cup of  Parmesan evenly over everything.

Step 5: Bake Covered
Cover the dish loosely with aluminum foil—don’t press it tightly onto the potatoes, just tent it over the top. Bake for 35 minutes. This covered phase allows the potatoes to steam and soften throughout without the top browning too quickly, which would give you a dark, tough crust over undercooked potatoes underneath.

Step 6: Bake Uncovered to Golden Perfection
Remove the foil and continue baking for another 25-30 minutes, until the top is deeply golden brown, bubbling enthusiastically around the edges, and a fork slides through the center with absolutely no resistance. If you want extra crispiness on that gorgeous Parmesan crust, switch to the broiler for 2-3 minutes at the very end—but keep your eyes on it because Parmesan goes from perfectly golden to burnt in seconds.

Step 7: Rest and Serve
This step is more important than it sounds: let the potatoes rest for at least 10 minutes before serving. The cream sauce continues to thicken as it cools slightly, the layers settle and set, and you get those perfect, clean scoops instead of a runny mess. Sprinkle with fresh parsley for a pop of color and freshness that cuts beautifully through the richness.

Pro Tips

• Freshly grated Parmesan is non-negotiable. Pre-shredded contains anti-caking agents that prevent proper melting and make the sauce grainy. Buy a block and grate it yourself—it makes an enormous difference.
• A mandoline is worth it. Consistent ⅛-inch slices mean everything cooks evenly. Thick spots stay underdone while thin spots get mushy—uniformity solves everything.
• Press the potatoes down. After adding the second layer and cream, gently pressing everything down ensures the potatoes are submerged and cook evenly without dry spots on top.
• Don’t rush the covered baking phase. Those first 35 minutes are doing crucial softening work. Skipping or shortening them gives you an undercooked center.
• Let it rest. Ten minutes seems like forever when it smells that good, but the sauce thickens dramatically as it cools slightly.
• Check tenderness, not just time.  Ovens vary—use a fork as your final guide, not the timer.

Variations & Substitutions

• Add Gruyère: Swap ½ cup of the Parmesan for Gruyère for a deeper, more complex, nutty flavor.
• Make it loaded: Layer in cooked, crumbled bacon and sautéed onions between the potato layers.
• Add fresh herbs: Try fresh rosemary or fresh thyme sprigs between layers instead of dried for more aromatic flavor.
• Make it lighter: Use half-and-half instead of  heavy cream for a less rich version—still delicious.
• Try sweet potatoes: Swap half the regular potatoes for sweet potatoes for color and subtle sweetness.
• Add caramelized onions: Layer thinly sliced caramelized onions between the potato layers for incredible sweetness.
• Make it dairy-free: Use full-fat coconut milk and dairy-free Parmesan—the flavor will be different but still rich and satisfying.
• Add heat: Stir a pinch of cayenne or red pepper flakes into the cream mixture.

Serving, Pairing & Storage

How to Serve:
Scoop into generous portions using a wide spatula, making sure each serving gets some of that golden top crust. Garnish with fresh parsley and serve immediately while it’s hot and bubbly.