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Creamy Parmesan Oven-Baked Potatoes

Indulge in these creamy, cheesy oven-baked potatoes, perfect as a comforting side dish for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2.5 lbs russet or Yukon gold potatoes, peeled
  • 2 cups heavy cream For a richer flavor, use heavy cream.
  • 1 cup freshly grated Parmesan cheese Use freshly grated for best results.
  • 3 tablespoons unsalted butter, cut into small pieces For greasing the baking dish.
  • 2 cloves garlic, minced or smashed
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 teaspoon Salt, to taste (about 1 teaspoon)
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon nutmeg Optional
  • 1/2 cup shredded Gruyère or Fontina Optional cheese for added flavor.
  • Fresh parsley, chopped for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 2–3 quart (2–3 L) baking dish with butter.
  2. Slice the potatoes into ¼-inch thick rounds and rinse them in cold water. Pat dry with a towel.
  3. In a saucepan, gently heat the heavy cream along with the garlic, thyme, salt, and black pepper until just below a simmer.
Layering and Baking
  1. Layer the potato slices in the baking dish, adding spoonfuls of the cream mixture and sprinkled Parmesan cheese between each layer, finishing with a generous layer of Parmesan on top.
  2. Cover the dish with aluminum foil and bake for 40 minutes.
  3. Then, remove the foil and bake for another 20–25 minutes until golden and bubbly.
Serving
  1. Allow the dish to rest for 5–10 minutes before serving. Garnish with chopped parsley or a sprinkle of black pepper if desired.

Notes

For the richest flavor, use freshly grated Parmesan cheese. Consider adding layers of thinly sliced onions or leeks for an added depth of flavor. Don’t skip the resting time! Letting the dish sit allows the flavors to meld and the sauce to thicken a bit.