Creamy Parmesan Oven-Baked Potatoes Recipe

 

 

 

 

Ingredients

2½ pounds Yukon Gold or Russet potatoes, thinly sliced

1½ cups heavy cream

½ cup whole milk

1½ cups freshly grated Parmesan cheese

3 cloves garlic, minced

2 tablespoons butter, melted

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme (optional)

Fresh parsley for garnish
How to Make Creamy Parmesan Oven-Baked Potatoes

1. Prep the Potatoes
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter or nonstick spray.

Wash and peel (optional) the potatoes, then slice them thinly—about ⅛ inch thick. A mandoline works beautifully here for even slices, but a sharp knife does the job too.

Uniform slices mean even cooking. That’s the secret.
2. Make the Cream Mixture
In a bowl, whisk together the heavy cream, milk, melted butter, garlic, salt, pepper, and thyme.

Stir in 1 cup of the grated Parmesan, reserving the rest for topping.
3. Assemble the Layers
Arrange half of the sliced potatoes evenly in the baking dish. Pour half of the cream mixture over them.

Add the remaining potatoes in a second layer and pour the rest of the cream mixture evenly over the top. Gently press the potatoes down so they’re mostly submerged.

Sprinkle the remaining ½ cup of Parmesan over everything.
4. Bake to Golden Perfection
Cover the dish loosely with foil and bake for 35 minutes. This allows the potatoes to soften without over-browning.

Remove the foil and continue baking for another 25–30 minutes, until the top is golden and bubbling and the potatoes are fork-tender.

For extra crispiness, broil for 2–3 minutes at the end—just keep an eye on it.
5. Rest and Serve
Let the potatoes rest for about 10 minutes before serving. This helps the sauce thicken and settle into creamy layers.

Sprinkle with fresh parsley for a pop of color and brightness.