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Easy Scalloped Potatoes with Garlic, Thyme, and Parmesan cheese - delicious, super cheesy potatoes made with white cheese only (no Cheddar cheese in this recipe!).
I love potatoes! They are my go-to side dish whenever I need something quick and simple. Mashed potatoes, roasted potatoes - I make them all. But a special part in my heart belongs to these easy scalloped potatoes. Because this is one of those dishes that looks nice and fancy on a plate but in reality is a breeze to make.
These are really the easiest scalloped potatoes ever! No need to make the creamy sauce in a separate pan, all you do is layer all the ingredients in a medium-sized, deep casserole dish and then bake for about 1 hour. Only one pan is used! The potatoes are creamy and cheesy! Easy and quick clean-up after you're done!
I used 6 yellow potatoes, peeled:
There are 4 layers in this scalloped potatoes recipe. Each layer has thinly sliced potatoes (⅛ inch thick), salt, minced garlic, shredded Parmesan cheese, fresh thyme, and heavy cream:
After layering your casserole dish with the scalloped potatoes, bake, uncovered, for about 1 hour. While baking, the shredded Parmesan cheese melts and combines with heavy cream, coating the potatoes, producing the most delicious, cheesy scalloped potatoes ever!
We are right in the middle of the holiday season, and these easy scalloped potatoes will make a perfect holiday side dish, not only because they are super easy-to-make, they also look so pretty:
Not only are they delicious, easy, and pretty, these scalloped potatoes are gluten free!
Enjoy these cheesy, garlicky, easy scalloped potatoes!
Easy Cheesy Scalloped Potatoes
Ingredients
- 2 tablespoons butter melted
- 6 yellow potatoes peeled and sliced into ⅛ inch thick slices
- ½ teaspoon salt
- 4 garlic cloves minced
- 1 ¼ cups Parmesan cheese shredded
- 3 tablespoons Thyme fresh
- 1 cup heavy cream
Instructions
- Preheat oven to 400 F.
- Grease the bottom of the medium casserole pan with melted butter.
- Spread ¼ of the sliced potatoes in an even layer on the bottom of the pan. Sprinkle the potatoes with ⅛ teaspoon salt, then top with 1 minced garlic clove, ¼ cup of grated Parmesan cheese, ¼ amount of thyme leaves (removed from sprigs). Top with ¼ cup of heavy creamy, pouring it evenly over the potatoes.
- Repeat layers 3 more times (total of 4 layers of potatoes). For the last layer, use ½ cup of shredded Parmesan cheese (or more).
- Bake at 400 F, uncovered, for about 1 hour, or until the potatoes are cooked through.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Could I substitute heavy cream for 10%? Or half and half?
Simple and delicious! Made these for my mom’s birthday dinner and everyone loved them. I used my mandoline to slice the potatoes very thin and followed the recipe exactly as written whe layering the potatoes very thin will definitely be making these again.
So glad you loved this recipe!! 🙂 Thank you so much for taking the time to leave your wonderful review. 🙂
My family and I love scalloped potatoes but I’ve made complicated recipes for them before and not have them be as tasty and easy to make as your! Thank you very much for this wonderful recipe! I’ve loved every single recipe I’ve made of yours. Happy Thanksgiving!
Debbie, that’s so kind of you to say, thank you! It means a lot to hear you’ve enjoyed the recipes. Wishing you and your family a warm, happy Thanksgiving! ❤️❤️
made this last night...delicious ....next time i think i will add onion for a little kick
Oh yes, onion would be a great addition! 🙂
How many pounds of potatoes do you use in this recipe? Thanks.
Came out super dry. I would bake covered next time.
Oh no! You can also add more cream.
Hi Heidi! You would need about 2 pounds of potatoes. I used a 9x3 inches deep casserole dish.