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    Easy Scalloped Potatoes

    By Julia | Updated: Aug 11, 2024 | Published: Nov 30, 2017 | 83 Comments

    51.7K shares
    • Facebook1.4K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    Easy Scalloped Potatoes with Garlic, Thyme, and Parmesan cheese - delicious, super cheesy potatoes made with white cheese only (no Cheddar cheese in this recipe!).

    Cheesy scalloped potatoes, holiday potatoes, Christmas side dish

     

    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.

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    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!

    white cheese scalloped potatoes, parmesan cheese, thyme, garlic, heavy cream

    I used 6 yellow potatoes, peeled:

    yellow potatoes, casserole dish, baked scalloped potatoes

    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:

    scalloped potatoes with Parmesan cheese, thyme, garlic

    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!

    Christmas scalloped potatoes, Thanksgiving scalloped potatoes, best potato recipes, easy potato recipes

    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:

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    Not only are they delicious, easy, and pretty, these scalloped potatoes are gluten free!

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    Enjoy these cheesy, garlicky, easy scalloped potatoes!

    Scalloped Potatoes
    4.78 from 133 votes

    Easy Cheesy Scalloped Potatoes

    These super cheesy scalloped potatoes are made with Garlic, Thyme, and lots of Parmesan cheese.  Great side dish recipe!  
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories per serving 387 kcal
    Author: Julia

    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
    US Customary - Metric

    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 Information
    Easy Cheesy Scalloped Potatoes
    Amount per Serving
    Calories
    387
    % Daily Value*
    Fat
     
    24
    g
    37
    %
    Saturated Fat
     
    15
    g
    94
    %
    Trans Fat
     
    0.2
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    69
    mg
    23
    %
    Sodium
     
    579
    mg
    25
    %
    Potassium
     
    803
    mg
    23
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    12
    g
    24
    %
    Vitamin A
     
    1.032
    IU
    0
    %
    Vitamin C
     
    40
    mg
    48
    %
    Calcium
     
    312
    mg
    31
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Diane Paquin

      March 29, 2025 at 11:31 am

      What can I use in place of heavy cream?

      Reply
      • Julia

        March 31, 2025 at 12:01 pm

        Hi Diane, you can use evaporated milk or half-and-half instead.

        Reply
    2. Linda

      January 25, 2025 at 5:20 pm

      Can you use half and half instead

      Reply
    3. LindaB

      January 25, 2025 at 3:59 pm

      Since I only have half and half on hand, can I use that?

      Reply
    4. Kim

      December 21, 2024 at 8:17 am

      Hi - want to make these for Christmas dinner. Any changes if I double the recipe? Thank you

      Reply
    5. Alana McCormick

      October 29, 2024 at 7:40 pm

      Wondering if it can be assembled and refrigerated a day in advance for Thanksgiving? Sounds like a nice change from mashed!

      Reply
      • Julia

        November 10, 2024 at 12:39 am

        I wouldn’t recommend that (for food safety reasons), but you can bake the scalloped potatoes, let them cool, refrigerate, and reheat them the next day—that should work perfectly!

        Reply
    6. Kelly McGowan

      October 07, 2024 at 9:33 pm

      Wow!!! Excellent recipe! I added 1/2 sliced onion....great choice! I layered the onion in with the potatoes.

      Reply
      • Julia

        October 17, 2024 at 11:58 pm

        Hi Kelly! I really love the addition of sliced onion—it's so delicious! Thank you for your wonderful review!

        Reply
    7. Terry Hardgrave

      September 12, 2024 at 2:40 pm

      Can I substitute Gruyere cheese for the Parmesan called for? Thanks!

      Reply
      • Julia

        September 16, 2024 at 6:45 pm

        Yes, Gruyere would work great!

        Reply
    8. Brenda

      June 27, 2024 at 2:28 pm

      Made these potatoes yesterday and they are SO good. Easy, cheesy and creamy. Much easier than my usual scalloped potatoes and I love the Parmesan in place of cheddar.

      Reply
      • Julia

        July 23, 2024 at 8:46 am

        So glad you liked these!! Thank you for your review - I appreciate it!

        Reply
    9. Belinda

      May 04, 2024 at 11:23 am

      Hello Julia, So far LOVE your recipes. Do have a question: garlic is one ingredient that really bothers my stomach—do you have a suggestion for a substitute besides green onion tops?

      Reply
      • Julia

        May 04, 2024 at 12:38 pm

        Hi Belinda! That's a tough one. Yes, chives, chopped green onions, or shallots would've been great substitutes for garlic (if you can eat those).

        What about freshly ground peppercorns (not just pre-ground black pepper). Those can be quite flavorful!

        Fresh herbs (thyme, basil, lemon thyme, oregano, marjoram) can add so much flavor, too.

        Or, even simply sprinkling a small amount of freshly grated Parmesan cheese over the cooked dish - it always adds a nice flavor.
        Or, skipping the garlic might work, too. My recipes usually have quite a few other flavors going on.
        I hope this was helpful.

        Reply
        • Belinda

          May 05, 2024 at 12:38 pm

          Julia, thank you for the wonderful suggestions. guess I’m just going to have to be more adventurous in using my spice choices. They may not be tradition, but at least interesting—plus I’ll be able to eat them without consequences.

          Reply
          • Julia

            May 05, 2024 at 7:39 pm

            Let me know if you find a great garlic alternative!

            Reply
    10. Jazz

      April 01, 2024 at 7:09 pm

      I love to make this on a chilly day, and I add sliced sweet yellow onion, some peppers (whatever I have), smoked paprika, and sometimes ham.

      Reply
      • Julia

        April 02, 2024 at 2:30 pm

        Jazz, I love your take on this, especially the addition of smoked paprika and ham!!

        Reply
    11. Olga

      January 05, 2024 at 12:14 pm

      I have some russet potatoes. Will the result be the same?

      Reply
      • Julia

        January 05, 2024 at 6:39 pm

        Olga, although russet potatoes are better for mashing and tend to get mushier compared to yellow potatoes, this recipe should still turn out pretty well with the russet potatoes. I would recommend not overbaking and maybe reducing baking times slightly. Enjoy! 🙂

        Reply
    12. Sandy

      December 21, 2023 at 9:49 pm

      Made for Thanksgiving PotLuck and it was a HUGE hit! Wanted to make for my Christmas Dinner with Prime Rib. Was wondering if I could prep day ahead, cover, put in fridge and then cook the next day? Or would it be better to prep-cook- then refrigerate and re-heat the next day?

      Reply
      • Julia

        December 28, 2023 at 2:22 pm

        Sandy, I am so glad everyone loved this dish at Thanksgiving Potluck! 🙂 Yes, you can assemble the whole dish a day ahead, and keep it refrigerated until ready to bake! (I am sorry for the late response).

        Reply
        • Marcelle

          December 08, 2024 at 8:00 pm

          You mentioned to an earlier post that for safety reasons you would not recommend putting the unbaked dish in the frig overnight. Which is it? That's important.

          Reply
    13. Jennifer Fanucci

      December 09, 2023 at 6:42 pm

      This is my new favorite recipe…. YUMMY
      I doubled the batch so I’m wondering if I could freeze the other half of it and what is the best way to do so.

      Reply
      • Julia

        December 11, 2023 at 3:02 am

        Jennifer, I am so glad you loved this dish! Yes, you can freeze this. I would just freeze it in a freezer-safe container.

        Reply
      • JD Masur

        February 05, 2024 at 11:11 am

        I used 12 potatoes, uses 1/2 pound of freshly grated Parmesan cheese, one pint of heavy cream, and it was great.
        More than enough for 10, with seconds and leftovers.

        Reply
        • Julia

          February 05, 2024 at 5:08 pm

          JD, that's so great to hear! ❤️ Thank you for your feedback and your review!

          Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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