This post may contain affiliate links. Read my disclosure 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!).
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.
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.
Trying for the first time today, just by the ingredients we know they are going to be delicious.
Thank you! Enjoy the recipe!
Very good and easy to make. Went well with Julia's Bacon and Mushroom Smothered Pork Chops. I did add mozzarella and mixed shredded cheeses since we love cheesy scalloped potatoes.
So glad you tried this recipe and liked it! And, glad you tried my other recipe - the pork chops! Thank you for your kind comment.
I often find my milk curdles when I prepare scalloped potatoes. What do I do to prevent this?
In this recipe, I use heavy cream and cheese, and layer everything before baking it in the oven. Heavy cream should not curdle - it didn't when I made this.
Thanks you sooo much for the instructions. I made it west indian/melanese style how i was raised. I used sweet onions, tikka masal curry, vegan grain sausage, curried shrimp and cilantro. Delicious. Baked it at 400° for 1hr 20mins my potatoe slices were a little thicker.
Thank you
You're very welcome! Your additions to the recipe sound delicious!
Can this be made day ahead, refrigerated, then baked the next day?
I prepared and enjoyed a few weeks back. Planning to make again...
I thoroughly enjoyed these scalloped potatoes! Perfection!
Yes, you can make it a day ahead, cover it, refrigerate it, and bake the next day.
Add bits of bacon and or mushrooms for a complete meal.
Great idea!
Can these potatoes be made ahead and reheated?
Carol, I was wondering the same thing. If these could be made ahead and reheated. Did you get an answer?
Hi there, wondering if you can bake these, freeze and reheat?
Yes, you can.
made recipe very tasty will do it again
Do you think I could add a little shredded white cheese, i.e. swiss or mozzarella toward the end of cooking on top?
oooh these are absolutely the perfect scalloped potatoes!!!