Golden on top, tender in the middle, and unapologetically cheesy.
There are potatoes… and then there are Creamy Parmesan Oven-Baked Potatoes. The kind that slide out of the oven bubbling at the edges, bronzed on top, and smelling like butter, garlic, and pure comfort. They’re crisp around the corners, silky inside, and wrapped in a creamy Parmesan sauce that feels indulgent without being fussy.
This isn’t a complicated gratin that demands precision and patience. It’s a cozy, reliable bake that turns humble potatoes into something you’d proudly serve at a holiday table—or on a random Tuesday when you just want dinner to feel special.
What Makes Them So Good?
It’s all about contrast and balance:
Thinly sliced potatoes soak up flavor while baking.
Heavy cream and garlic create a velvety base.
Freshly grated Parmesan melts into nutty richness.
High oven heat gives you that irresistible golden top.
And the best part? The oven does most of the work.
Ingredients
2½ pounds Yukon Gold or Russet potatoes, thinly sliced
1½ cups heavy cream
½ cup whole milk
1½ cups freshly grated Parmesan cheese
3 cloves garlic, minced
2 tablespoons butter, melted
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme (optional)
Fresh parsley for garnish
2½ pounds Yukon Gold or Russet potatoes, thinly sliced
1½ cups heavy cream
½ cup whole milk
1½ cups freshly grated Parmesan cheese
3 cloves garlic, minced
2 tablespoons butter, melted
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme (optional)
Fresh parsley for garnish
How to Make Creamy Parmesan Oven-Baked Potatoes
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