Where humble spuds surrender to slow heat and emerge transformed—silky layers steeped in a velvety cream bath, crowned with a golden Parmesan crust that shatters delicately beneath your fork. This isn’t scalloped potatoes. It’s scallopéd poetry: French technique meets farmhouse soul, all in one ceramic dish.Born from the alpine kitchens of Dauphiné but perfected in American homes, this dish understands a quiet truth: luxury lives not in truffles or saffron, but in patience. Thinly sliced potatoes—no mandoline required—nestle in a whisper of thyme-kissed cream, each layer drinking deeply until fork-tender. As they bake, magic unfolds: the cream reduces into a silken sauce, the Parmesan melts into a lacy, golden blanket, and the edges crisp just enough to contrast the cloud-soft center. Served steaming from the oven with a crack of black pepper? This is the side dish that becomes the reason for dinner. Why You’ll Love This Recipe→ Effortless elegance – No roux, no precooking—just slice, pour, and let the oven work its alchemy→ Texture symphony – Crisp golden top + meltingly tender layers + velvety sauce in every bite→ Crowd-whisperer – Disappears before the main course even hits the table (double the batch—trust me)→ Make-ahead grace – Assemble hours ahead; bake while guests arrive for hot-from-oven perfection Perfect for:• Holiday tables where you need one less thing to stress over• Sunday suppers that feel like a celebration without the fuss• Impressing in-laws who “know good potatoes” (this one converts skeptics)• Anyone who believes the best comfort food tastes like it took all day—even when it didn’t IngredientsServes 6–8 as a side)The Foundation:• 2 lbs (900g) Yukon Gold potatoes (peeled)→ Why Yukon Golds? Their buttery flesh holds shape while absorbing cream beautifully—no gluey sadness like russets can yieldThe Creamy Infusion:• 1½ cups (360ml) heavy cream, room temperature• 1 cup (90g) finely grated Parmigiano-Reggiano, divided (pre-grated won’t melt smoothly—grate your own)• 1 tsp fresh thyme leaves (or ½ tsp dried)• ¼ tsp freshly grated nutmeg (not powdered—grate whole nutmeg for floral warmth)• 1 small garlic clove, microplaned (optional but transformative)• 1 tsp kosher salt (plus more to taste)• ½ tsp freshly cracked black pepperThe Finish:• 1 tbsp unsalted butter, softened (for greasing dish)• Extra flaky sea salt (for finishing)• Fresh thyme sprigs (for garnish)Instructions1. Slice with intentionPeel potatoes. Using a sharp knife (no mandoline needed), slice ⅛-inch thick—about the width of a nickel. Pro tip: Keep slices uniform so they cook evenly. Place in a bowl of cold water as you work to prevent browning; drain and pat completely dry before layering (water = watery sauce).2. Butter the vesselGenerously butter a 9×9-inch ceramic or glass baking dish. Why ceramic? It distributes heat gently for even cooking without scorching cream.3. Layer like a proArrange potato slices in the dish in slightly overlapping concentric circles or a loose shingle pattern—do not pack tightly. Gently separate slices with your fingers to create channels for cream to flow between layers. This is non-negotiable: trapped steam = soggy potatoes.4. Build the cream infusionIn a liquid measuring cup, whisk room-temperature cream, ¾ cup Parmesan, thyme, nutmeg, garlic (if using), salt, and pepper until smooth. Taste it: It should be slightly overseasoned—the potatoes will mellow it as they absorb.5. Pour with purposeSlowly drizzle cream mixture over potatoes, starting at the edges and working inward. Tilt dish gently to help liquid seep between layers. Do not stir—you’ll disrupt the delicate layering.6. Crown and tentSprinkle remaining ¼ cup Parmesan evenly over the top. Tent loosely with foil (shiny side down)—do not let foil touch cheese or it will stick.7. Bake in two acts→ Covered (35–40 mins): Bake at 375°F (190°C) until potatoes are almost tender when pierced (a slight resistance remains).→ Uncovered (20–25 mins): Remove foil. Bake until top is deeply golden, edges are bubbling, and a knife slides through potatoes with zero resistance. If top browns too fast, loosely tent with foil for final 5 minutes.8. Rest with reverenceRemove from oven. Let rest 15 minutes uncovered—this is critical. The sauce thickens from runny to velvety; layers set for clean scooping. Sprinkle with flaky salt and fresh thyme just before serving.
Creamy Parmesan Oven-Baked Potatoes
