Looking for a comforting and delicious side dish that's perfect for any occasion? Look no further than these Cast Iron Scalloped Potatoes with Parmesan Cheese! Made with thinly sliced potatoes, heavy cream, and plenty of Parmesan cheese, this dish is a surefire crowd-pleaser that will have everyone asking for seconds.
Looking for more potato recipes? Try Braised Brisket and Creamed Spinach.
Why You'll Love this Recipe
- Rich and creamy: The combination of heavy cream and Parmesan cheese creates a rich and creamy sauce that's impossible to resist.
- Perfectly tender: By slicing the potatoes thinly and baking them slowly in the cream, they become perfectly tender and melt-in-your-mouth delicious.
- Easy to make: With just a few simple steps, this recipe is easy to make and perfect for any home cook.
Ingredients & Substitutions
Full list of ingredients with measurements listed below in recipe card.
- Unsalted butter: You can use salted butter if you don't have unsalted butter, but adjust the salt to taste as you cook.
- 2 pounds Yukon Gold or Russet potatoes, peeled and sliced thin: You can use other varieties of potatoes, such as red potatoes or fingerling potatoes, if desired.
- 2 cups heavy whipping cream: You can use half-and-half or whole milk as a lighter option, but the texture will not be as rich and creamy.
- 12 sprigs thyme, divided: You can substitute with other herbs, such as rosemary or parsley.
- 2 bay leaves
- 1/2 teaspoon salt: You can adjust the amount of salt to your taste.
- Pinch black pepper
- Pinch ground nutmeg
- ½ cup Parmesan cheese, shredded: You can substitute with other types of hard, salty cheeses, such as Pecorino Romano or Asiago.
How to Make Cast Iron Scalloped Potatoes
To make this cast iron scalloped potatoes recipe, preheat your oven to 400F. Begin by buttering your baking dish, which helps to brown the edges and prevent sticking. If you are using a 10-inch cast iron skillet, wait on this step until the heated cream comes out of the pan.
Next, peel and slice your potatoes into ⅛-inch rounds. You can use a mandoline or food processor if desired. Set the sliced potatoes aside in a large bowl.
In a pan over medium-high heat, add the heavy whipping cream, 6 sprigs of thyme, bay leaves, salt, pepper, and nutmeg. Gently bring to a simmer, stirring occasionally. Remove the cream from heat and discard the bay leaves and thyme.
Add the cream to the bowl of sliced potatoes and stir to coat. Be careful as the cream may be hot. Add approximately ½ cup of cream to the bottom of your baking dish or cast iron skillet and layer the potatoes, spreading them out evenly. Add the remaining cream to nearly cover the potatoes. You will probably have some cream left over; just toss it if you do.
Top the potatoes with shredded Parmesan and garnish with remaining thyme sprigs. Cover the dish with aluminum foil lightly coated with oil, tenting so that the aluminum doesn't touch the cheese. Leave one corner open to let some steam escape, but not open enough to brown the cheese.
Bake the covered dish for about 50 minutes or until the potatoes are tender when poked with a fork. Then remove the aluminum foil and bake or roast for an additional 10 minutes or until the cheese starts to brown. If the cheese is being stubborn, turn on the broiler to low and broil for 3-5 minutes or until the cheese is brown. Let cool for a few minutes before serving.
Variations
- Cheese: Swap the Parmesan cheese for your favorite cheese, such as cheddar, Gruyere, or Swiss.
- Herbs: Experiment with different herbs to add some extra flavor to the dish. Rosemary, oregano, or sage would all work well.
- Vegetables: You can add some vegetables to the dish for some extra nutrients and flavor. Try adding some sliced onions, chopped garlic, or diced bell peppers.
- Meat: If you want to make the dish a bit heartier, you can add some meat to it. Try adding some diced bacon, cooked sausage, or shredded chicken.
- Potatoes: While Yukon Gold or Russet potatoes work well for this recipe, you can try using other types of potatoes, such as sweet potatoes or red potatoes.
- Dairy-free: If you are lactose intolerant or vegan, you can use non-dairy milk and cheese substitutes to make this dish.
- Gluten-free: This recipe is already gluten-free, but if you are looking for a low-carb option, you can replace the potatoes with sliced zucchini or cauliflower.
- Spicy: Add some heat to the dish by adding some red pepper flakes or chopped jalapenos.
- Toppings: Try adding some additional toppings to the dish, such as chopped scallions, fresh parsley, or crispy breadcrumbs.
FAQ's
Can I use a different type of cheese instead of Parmesan?
Yes, you can substitute Parmesan with other hard cheeses like Gruyere, Cheddar or Asiago. However, the flavor of the dish will be different.
Can I use a different type of potato?
Yes, you can use other types of potatoes like red potatoes or sweet potatoes. Keep in mind that different types of potatoes have different textures, so the final dish may have a slightly different texture.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and reheat it in the oven. Cover the dish with aluminum foil and refrigerate until you are ready to bake it. When you are ready to bake, remove the foil and bake the potatoes in a preheated oven until heated through.
Can I freeze this recipe?
Yes, you can freeze this recipe, but the texture of the potatoes may be slightly different after they are thawed and reheated. To freeze, let the dish cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing.
Can I use half and half instead of heavy cream?
Yes, you can use half and half instead of heavy cream, but the final dish will not be as rich and creamy. You can also use milk, but the texture will be thinner.
Can I add other herbs to the dish?
Yes, you can add other herbs like rosemary or sage to the cream mixture for additional flavor.
Tips
- Use a mandoline or food processor to slice the potatoes. This will ensure that the slices are all the same thickness, which is important for even cooking.
- Don't skip the step of heating the cream mixture before adding it to the potatoes. This helps to infuse the cream with the flavors of the herbs and spices, and ensures that the potatoes cook evenly.
- Make sure to tent the aluminum foil when covering the dish. This prevents the cheese from sticking to the foil and creates a steamy environment that helps the potatoes cook through.
- Let the dish cool for a few minutes before serving. This allows the potatoes to absorb the creamy sauce and makes for a more flavorful dish.
- Leftovers can be stored in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350°F for 20-30 minutes, or until heated through.
Looking for Potato more recipes?
Cream Dill Potato Salad
Brown Butter Mashed Potatoes
Air Fryer Breakfast Potatoes
Did You Make this Recipe?
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Recipe Card
📋 Recipe
Cast Iron Scalloped Potatoes
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Ingredients
- 2 teaspoon unsalted butter
- 2 lb yukon gold or russet potatoes peeled & sliced thin
- 2 cups heavy whipping cream
- 12 sprigs thyme divided
- 2 bay leaves
- ½ teaspoon salt
- pinch black pepper
- pinch ground nutmeg
- ½ cup Parmesan cheese shredded
Instructions
- Preheat oven to 400F.
- Butter a baking dish (this helps to brown the edges and prevent sticking). If using a 10 inch cast iron skillet wait on this step until the heated cream comes out of the pan.
- Slice potatoes into ~ ⅛" rounds (use a mandoline or food processor if desired). Set potatoes aside in a large bowl.
- Bring a pan to medium high heat and add the cream, 6 sprigs or so of thyme, bay leaves, salt, pepper, and nutmeg. Gently bring to a simmer, stirring occasionally.
- Remove cream from heat, and discard bay leaves and thyme. Add cream to bowl of sliced potatoes and stir to coat (careful may be hot!).
- Add ~ ½ cup cream to the bottom of the baking dish or cast iron skillet and layer potatoes, spreading evenly. Add remaining cream to nearly cover the potatoes (you will probably have some cream left - just toss it if you do).
- Top with shredded parmesan and garnish with remaining thyme sprigs.
- Cover dish with aluminum foil lightly covered with oil - tenting so that the aluminum doesn't touch the cheese. Leave one corner open to let some steam escape, but not open enough to brown the cheese.
- Bake covered ~ 50 minutes or until potatoes are tender with a fork.
- Remove aluminum foil and bake / roast 10 minutes or until cheese starts to brown. If the cheese is being stubborn, turn the broiler on to low and broil 3-5 minutes or until cheese is brown.
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