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
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.
if I double this, is the time a lot longer to bake ? thanks
If you double this and use a second, similar-size casserole pan, and bake this in the oven at the same time - then, no you don't need to bake it longer.
Can I make this a day ahead and reheat?
Yes, you can! I would just keep the potatoes in the casserole dish, cover it with foil, refrigerate it, and then reheat it in the preheated oven at 350 F, uncovered, for about 20 or 30 minutes the next day.
Absolutely the easiest and best potato recipe Ever!!! Really...I've tried so many different potato recipes in the past, but this one is perfect just the way it is. I didn't have fresh thyme but used ground thyme proved to be fabulous .
Thank you, Colleen! Your comment made my day! 🙂 Good to know that ground thyme worked well!
Can I use russet potatoes and cheddar cheese? Also, half and half in place of heavy cream? Want to make this soon and this is what I have on hand. Thanks.
I’ve made a lot is scalloped taters in my life but this was by far the easiest and best recipe ever. I’m teahing my kid to cook and wanted something easy and cheesy. The picture of these perfect golden brown delights drew me in and ours turned out just the same! The only difference to ours was a mix of Romano and parm and a larger shallow dish to maximize the crispy layer. They are a 10! Way to go and thanks for sharing!!
Omg, so delicious!! My favorite item on my plate for Easter dinner. Can’t wait to eat them again tomorrow and this will be a recipe that I make weekly. Thank you for such an amazing recipe & gluten free!! Happy Easter to you, stay safe!!
Can you add another type of cheese; i.e. cheddar?
Very excited to try this. I only have russet potatoes on hand right now. Would it still work w/different potatoes? Thanks!
Ah-mazing. Perfect!
Thank you! 🙂
They sure were! Will be making these again soon. I like the idea of Romano cheese with Parmesan
If I am making for a large crowd , can I just double All the recipe ingredients ? Thank you!
Yes, you can double the recipe.