Creamy Baked Parmesan Potatoes
Indulge in comfort food bliss with these Creamy Baked Parmesan Potatoes, the perfect side dish for any occasion. Made with tender Yukon gold potatoes, rich heavy cream, and layers of nutty Parmesan cheese, this recipe delivers a decadent, melt-in-your-mouth experience. Infused with aromatic garlic and fresh thyme, each bite is loaded with flavor and velvety texture. The dish is baked to golden perfection, creating a bubbling cheese crust that’s irresistibly crisp. Ready in just an hour with minimal prep, this classic potato bake pairs beautifully with roasted meats, fresh salads, or as a standalone vegetarian delight. Impress your guests or treat your family to this easy yet elevated side dish today!
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Recipe Information
Ingredients
- 6 medium Yukon gold potatoes
- 1 cup Heavy cream
- 1.5 cups Parmesan cheese
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 teaspoon Fresh thyme leaves
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 teaspoon of olive oil to prevent sticking.
Peel the Yukon gold potatoes and slice them into 1/8-inch thick rounds using a sharp knife or mandoline slicer to ensure even cooking.
In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Stir the heavy cream into the saucepan with the garlic. Add the salt, black pepper, and fresh thyme leaves, whisking to combine. Heat the mixture until warm but not boiling, then remove from heat.
Spread half of the potato slices evenly in the prepared baking dish. Pour half of the cream mixture over the potatoes and sprinkle 3/4 cup of Parmesan cheese evenly on top.
Layer the remaining potato slices evenly on top, followed by the rest of the cream mixture. Sprinkle the remaining 3/4 cup of Parmesan cheese over the top layer.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is golden brown.
Let the dish rest for 5 minutes before serving. Garnish with additional thyme leaves if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 4671 mg | 203% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 8.2 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1526 mg | 117% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 5074 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
