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Parmesan Scalloped Potatoes

This scalloped potato recipe is perfectly creamy, cheesy and comforting, exactly what you want from a decadent side dish. It's easy to make too!

Fare Thee Well Parmesan Scalloped Potatoes

These parmesan scalloped potatoes go great with my Perfect Rack of Lamb. Round out the menu by serving my Simple Arugula Salad too!

Parmesan Scalloped Potatoes

Serves 4-6

What you'll need:

2 tbsp butter

2 cups (473ml carton) half & half cream

1 bay leaf

2 small shallots, thinly sliced

4 garlic cloves, smashed

1 1/2 tsp kosher salt (or less to taste)

1/4 tsp black pepper

pinch of nutmeg

2 lbs (about 7 medium.) russet potatoes, peeled & sliced 1/8 inch thick

1/2 cup grated Parmesan cheese

Oil spray or butter for greasing the pan


Combine 2 tbsp butter, 2 cups half & half cream, 1 bay leaf, 2 small thinly sliced shallots, 4 smashed garlic cloves, 1 1/2 tsp kosher salt, 1/4 tsp black pepper & a pinch of nutmeg in a medium pot over medium low heat. Steep for 10 minutes (do not boil!). After 10 minutes strain out the vegetables & herbs and discard.

Arrange 2 lbs of 1/8 inch thick sliced potatoes into a greased 8 x 8 baking dish. Pour cream mixture over the potatoes and give the dish a shake to evenly distribute the cream. Sprinkle 1/2 cup grated Parmesan cheese over the potatoes. Cover with foil and bake for 40 minutes.

After 40 minutes, remove the foil and return the potatoes to the oven for an additional 30 minutes. If the top isn't golden after 30 minutes. Turn on the broiler for 3-5 minutes to brown the top.

Remove from the oven and allow to rest for at least 20-30 minutes before serving. Resting will allow the cream to get redistributed into the potatoes, so you won't have a pool of cream on your plate.

Happy eating, my friends!

Chef Jill's Signature



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