Here’s a rich, comforting Creamy Parmesan Oven-Baked Potatoes recipe — tender slices baked in a garlicky cream sauce with golden, cheesy edges.
🥔 Creamy Parmesan Oven-Baked Potatoes
🛒 Ingredients
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2½–3 lbs Yukon Gold or Russet potatoes, thinly sliced (about ⅛ inch)
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2 tablespoons butter
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3 cloves garlic, minced
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2 cups heavy cream (or half-and-half for lighter)
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1 cup whole milk
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1½ cups freshly grated Parmesan cheese (divided)
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1 cup shredded mozzarella (optional, for extra melt)
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon dried thyme (optional)
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Chopped fresh parsley for garnish (optional)
👩🍳 Instructions
1️⃣ Preheat oven
Preheat to 375°F (190°C). Lightly grease a 9×13 baking dish.
2️⃣ Make the cream sauce
In a saucepan over medium heat, melt butter. Add garlic and cook 30 seconds (don’t brown).
Stir in heavy cream and milk. Heat until warm (not boiling).
Whisk in 1 cup Parmesan, salt, pepper, and thyme. Stir until slightly thickened.
3️⃣ Layer the potatoes
Arrange half of the sliced potatoes in the baking dish.
Pour half of the cream mixture over them.
Repeat with remaining potatoes and sauce.
4️⃣ Bake covered
Cover with foil and bake 40–45 minutes.
5️⃣ Add cheese & finish baking
Remove foil. Sprinkle remaining ½ cup Parmesan (and mozzarella if using) on top.
Bake uncovered another 20–25 minutes until golden and bubbly.
6️⃣ Rest before serving
Let sit 10–15 minutes to thicken before serving.
💡 Tips for Perfect Potatoes
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Use a mandoline for even slices.
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For crispier edges, broil 2–3 minutes at the end.
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Add cooked bacon bits or caramelized onions for extra flavor.
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Substitute Gruyère for a more classic scalloped-potato taste.
If you’d like, I can also give you a quicker weeknight version or a make-ahead holiday version.