Why You’ll Love This Recipe
I love this recipe because it delivers maximum flavor with minimal ingredients. The heavy cream and Parmesan create a velvety texture, while fresh thyme and garlic add depth and aroma. Whether I’m serving it with roasted chicken, steak, or a holiday ham, it always gets rave reviews. It’s also make-ahead friendly and holds up beautifully for leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons butter, melted
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6 yellow potatoes, peeled and sliced into ⅛-inch thick slices
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½ teaspoon salt
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4 garlic cloves, minced
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1¼ cups Parmesan cheese, shredded
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3 tablespoons fresh thyme
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1 cup heavy cream
Directions
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I preheat the oven to 400°F and grease the bottom of a medium casserole dish with the melted butter.
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I layer ¼ of the sliced potatoes evenly on the bottom of the pan. Then I sprinkle on ⅛ teaspoon salt, 1 minced garlic clove, ¼ cup of Parmesan, and a portion of the thyme leaves. I pour ¼ cup of heavy cream evenly over the layer.
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I repeat this process for a total of 4 layers. On the final layer, I use ½ cup of Parmesan cheese (or more if I want it extra cheesy).
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I bake the dish uncovered for about 1 hour, or until the potatoes are tender and the top is golden brown.
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I let it cool for a few minutes before serving—it helps the layers set and makes it easier to slice and plate.
Servings and timing
This recipe makes 6 servings as a side dish.
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Prep time: 30 minutes
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Cook time: 1 hour
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Total time: 1 hour 30 minutes
Variations
Sometimes I swap out the Parmesan for a blend of cheeses—like Gruyère or white cheddar—for a different flavor profile. If I want a touch of smokiness, I add a bit of paprika or smoked gouda. For a heartier version, I layer in caramelized onions or cooked bacon between the potatoes. And when I want to lighten it up, I use half-and-half instead of heavy cream.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover with foil and warm in the oven at 350°F until heated through. Individual portions can be microwaved, but I prefer the oven to keep the top nice and crisp.
FAQs
Can I make this ahead of time?
Yes, I often prepare the entire dish up to a day in advance. I cover it and refrigerate, then bake it fresh before serving. If baking straight from the fridge, I add a few extra minutes to the bake time.
What type of potatoes work best?
I use yellow or Yukon Gold potatoes because they hold their shape and have a creamy texture. Russets work too, but they can be a bit more starchy and fall apart easily.
Can I add other herbs?
Definitely. Rosemary or sage are great substitutes or additions to thyme, depending on the flavor I’m going for.
Do I need to cover the dish while baking?
No, I bake it uncovered so the top can get golden and crisp. If it browns too quickly, I loosely tent it with foil toward the end of baking.
Can I use milk instead of heavy cream?
Milk won’t give the same rich texture, but I’ve used whole milk or a mixture of milk and half-and-half in a pinch with decent results. Just know it’ll be slightly less creamy.
Conclusion
These Easy Cheesy Scalloped Potatoes are everything I want in a comforting side dish—rich, creamy, garlicky, and layered with flavor. They’re a perfect addition to weeknight meals, holiday spreads, or Sunday dinners. Once baked, they come out bubbling, golden, and completely irresistible.
PrintEasy Cheesy Scalloped Potatoes
A rich and comforting side dish layered with garlic, thyme, and loads of Parmesan cheese. These scalloped potatoes are creamy, flavorful, and easy to make for any dinner table.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baked
- Cuisine: Baked
- Diet: Vegetarian
Ingredients
2 tablespoons butter, melted
6 yellow potatoes, peeled and sliced into ⅛-inch rounds
½ teaspoon salt (divided between layers)
4 garlic cloves, minced (1 clove per layer)
1¼ cups Parmesan cheese, shredded (¼ cup per layer, ½ cup on top)
3 tablespoons fresh thyme leaves (divided between layers)
1 cup heavy cream (¼ cup per layer)
Instructions
Preheat oven to 400°F (200°C).
Grease a medium-sized casserole dish with melted butter.
Layer 1:
Add ¼ of the sliced potatoes in an even layer.
Sprinkle with ⅛ teaspoon salt, 1 minced garlic clove, ¼ cup Parmesan cheese, and ¼ of the thyme.
Pour ¼ cup of heavy cream evenly over the top.
Repeat layers three more times for a total of 4 layers.
On the final layer, use ½ cup Parmesan cheese (or more) to finish.
Bake uncovered for about 1 hour, or until the potatoes are tender and the top is golden and bubbly.
Let cool slightly before serving to allow the sauce to thicken.
Notes
Slice potatoes thin and uniformly (a mandoline slicer works well) to ensure even cooking.
You can substitute Gruyère or mozzarella for part of the Parmesan for a different cheesy twist.
Add a pinch of nutmeg or ground black pepper for extra depth.
This dish can be prepped ahead and stored in the fridge before baking (add an extra 5–10 minutes to baking time if cold).
Serve with roasted meats, holiday mains, or a crisp green salad.
