Creamy Parmesan Oven-Baked Potatoes Recipe
Creamy Parmesan Oven-Baked Potatoes combine thinly sliced russet or Yukon Gold potatoes with a rich and flavorful mixture of heavy cream, Parmesan cheese, fresh thyme, and warming nutmeg. Baked to golden, bubbly perfection, this comforting side dish offers tender layers of potatoes infused with aromatic herbs and a luscious 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
- Diet: Vegetarian
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 (3/4 cup plus 1/4 cup)
- 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 enhance flavor.
- Slice Potatoes: Wash, peel if desired, and thinly slice the potatoes about 1/8-inch thick. Arrange the slices evenly in the prepared baking dish, slightly separated to allow cream to seep between layers.
- Mix Cream Sauce: In a medium bowl or large measuring cup, whisk together the heavy cream, 3/4 cup grated Parmesan, thyme, nutmeg, salt, pepper, and garlic if using. Adjust seasoning to taste.
- Pour Cream Over Potatoes: Slowly pour the cream mixture evenly over the potatoes, ensuring as many slices as possible are covered so flavors can penetrate the layers. Gently shake or tap the baking dish to help the cream settle.
- Add Parmesan Topping: Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top to form a golden crust during baking.
- Bake Covered: Loosely cover the dish with foil, tenting it to avoid sticking to cheese, and bake for 35–40 minutes until the potatoes soften when pierced.
- Bake Uncovered: Remove the foil and continue baking for an additional 20–25 minutes until the top is golden, bubbly, and potatoes are tender. Re-cover with foil if the top browns too fast.
- Rest and Serve: Let the potatoes rest for 10–15 minutes after baking to thicken the sauce, then serve warm, scooping portions with creamy sauce.
Notes
- Use uniform thin slices of potatoes for even cooking.
- Russet potatoes yield a fluffier texture; Yukon Golds provide a creamier texture.
- Adjust salt and pepper after tasting the cream mixture before baking.
- Optional garlic adds a subtle depth; omit if preferred.
- Letting the dish rest after baking allows the sauce to set for neat serving.
Keywords: Parmesan, oven-baked potatoes, creamy potatoes, side dish, comfort food, cheesy potatoes, thyme, nutmeg
