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Creamy Parmesan Oven-Baked Potatoes (Simple Potato Gratin)

A close-up slice of creamy parmesan oven-baked potatoes showing layered, tender potatoes and a golden-brown, cheesy crust.
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Make rich, creamy oven-baked potatoes featuring a savory Parmesan cream sauce. This easy potato gratin recipe delivers comfort food flavor perfect for any dinner side dish.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups grated Parmesan cheese, divided
  • 1/4 cup panko breadcrumbs

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Peel and thinly slice the potatoes. Aim for uniform thickness for even cooking.
  3. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for one minute until fragrant.
  4. Whisk in the flour and cook for one minute, creating a roux.
  5. Slowly whisk in the heavy cream and milk until the mixture is smooth. Bring it to a gentle simmer, stirring constantly until the sauce thickens slightly, about 5 minutes.
  6. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and 1 cup of the grated Parmesan cheese until melted and combined.
  7. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the Parmesan cream sauce over the potatoes.
  8. Layer the remaining potatoes over the sauce, then pour the rest of the sauce evenly over the top layer.
  9. In a small bowl, mix the remaining 1/2 cup of Parmesan cheese with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the potatoes.
  10. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, loosely cover the dish with foil for the last 15 minutes.
  11. Let the creamy potato bake rest for 10 minutes before slicing and serving.

Notes

  • Use Yukon Gold potatoes for the best creamy texture; Russets can sometimes become too starchy.
  • For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded.
  • If the sauce seems too thick before pouring, add a splash more milk until it coats the back of a spoon.

Nutrition

Find it online: https://miameal.com/creamy-parmesan-oven-baked-potatoes/