Introduction

Creamy Parmesan Oven-Baked Potatoes are a comforting side dish that combines tender, thinly sliced potatoes with a rich, cheesy cream sauce. This recipe is perfect for family dinners or holiday gatherings when you want something simple yet indulgent.

A white oval baking dish holds a golden brown potato gratin with about three visible layers of thin, round potato slices. Each slice is creamy white with browned, crispy edges, covered in a bubbly, slightly charred cheese sauce that gives a textured, crusty top. Small green herb leaves are scattered over the top, adding a touch of color, and there is a light sprinkling of black pepper. The dish sits on a folded yellow and white checkered cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 uniform cooking. Spread them evenly in the prepared baking dish, separating slices slightly to allow the cream to seep between layers.
Step 3: In a medium bowl or large measuring cup, whisk together the heavy cream, 3/4 cup Parmesan, thyme, nutmeg, salt, black pepper, and garlic if using. Taste and adjust seasoning as needed.

Step 4: Slowly pour the cream mixture evenly over the potatoes, making sure the cream reaches 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 loosely with foil, tenting so it doesn’t touch the cheese.
Step 6: Bake covered for 35–40 minutes until potatoes start to soften. Remove foil and bake uncovered for another 20–25 minutes until the top is golden and bubbly and potatoes are tender. Replace foil if top browns too quickly.

Step 7: Let rest for 10–15 minutes before serving to let the sauce thicken and make serving easier. Serve warm, spooning extra creamy sauce over each portion.

Tips & Variations

For extra flavor, use a mix of thyme and rosemary or add sautéed onions between the potato layers.
Try substituting Gruyère or sharp cheddar cheese for a different cheesy twist.

Peeling potatoes is optional; leaving the skins on adds texture and nutrients.
If you prefer a lighter version, substitute half-and-half for heavy cream.

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 to maintain the creamy texture. Avoid microwaving as it can make the sauce separate.

How to Serve

A white rectangular baking dish holds one visible layer of thin, round, pale yellow potato slices, each sprinkled with black pepper and some salt, arranged neatly to cover the base. A woman's hands are shown; one holding the baking dish and the other pouring a creamy sauce with visible herbs and black pepper from a clear glass bowl over the potatoes. The creamy sauce is off-white with flecks of green herbs and black pepper, slowly spreading over the top layer. In the background, there is a wooden surface and a garlic bulb with green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the dish a few hours in advance and keep it covered in the refrigerator. Bring it to room temperature before baking to ensure even cooking.

What type of potatoes work best for this recipe?

Russet or Yukon Gold potatoes are ideal because they hold their shape well and absorb the creamy sauce beautifully. Avoid waxy potatoes that can become too soft.