These Au Gratin Potatoes Crisp Parmesan are rich, creamy, and packed with comforting flavor from garlic-infused cream, buttery potatoes, and a golden Parmesan topping. This is the kind of side dish that feels right at home on a holiday table, but it’s easy enough to enjoy alongside a weeknight dinner!
Potatoes are one of the most versatile and budget-friendly ingredients around, and this Au Gratin Potatoes Crisp Parmesan recipe transforms them into something truly special. The garlic cream creates rich flavor without requiring a long list of ingredients, while the Parmesan topping adds a delicious, crispy finish.
Because everything bakes together in one skillet, the potatoes become incredibly tender while absorbing all the savory goodness from the cream and seasonings. The result is a side dish that’s simple enough for Sunday dinner but impressive enough for holiday entertaining.
It reminds me of the 5-Ingredient Corn Casserole and the Apple Sweet Potato Casserole thatoffers the same cozy, crowd-pleasing appeal in one pan. Together, these recipes make a delicious lineup for holiday dinners, potlucks, and Sunday suppers!
🧾 Ingredients Needed
- heavy cream
- kosher salt
- minced garlic
- butter, salted.
- dried minced onion
- medium potatoes
- grated Parmesan cheese
- parsley
🔁 Variations
- Add shredded Gruyère, cheddar, or mozzarella along with the Parmesan for a cheesier taste!
- Layer thinly sliced onions between the potatoes for added texture and flavor.
- Add cooked, crispy, crumbled bacon before baking for a more tasty twist.
- Use Yukon Gold potatoes for an extra buttery flavor!
- Add a pinch of smoked paprika for a subtle smoky note on the flavor.
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🥣 How to Make
STEP ONE: Preheat the oven to 325°F (163°C). In a small saucepan over low heat, combine the heavy cream, salt, and minced garlic. Heat until simmering for 5 minutes, allowing the garlic flavor to infuse into the cream. Remove from heat and set aside.
STEP TWO: Rinse the potatoes before using a mandolin slicer to thinly slice potatoes into ⅛-inch thicknesses. In a 16-inch cast iron skillet, brown the butter for 4 minutes until slightly golden. Add the minced onion for the last minute. Remove from heat and set aside.
STEP THREE: Arrange the sliced potatoes in a spiral pattern on top of the browned butter in the cast iron skillet. Pour the garlic cream over the sliced potatoes.
STEP FOUR: Cover the cast iron pan tightly with tin foil and place it in the preheated oven. Bake for 1 hour and 15 minutes. Remove the skillet from the oven and switch the oven to the broil setting. Sprinkle the Parmesan cheese over the potatoes. Add the parsley as well.
STEP FIVE: Return the skillet to the oven and broil for 3-5 minutes or until the cheese becomes crispy and starts bubbling. Take the pan out of the oven and serve the potato dish while it’s still warm.
⭐ Pro Tips ⭐
- Use a mandoline slicer to keep all potato slices the same thickness for even cooking.
- Allow the garlic to gently simmer in the cream to maximize flavor without scorching!
- Cover the skillet tightly with foil to keep moisture inside during baking and test the potatoes with a knife before broiling to ensure they’re fully tender.
- Watch carefully during broiling since Parmesan can go from golden to burnt quickly!
- Let the potatoes rest for 5 minutes before serving to allow the cream sauce to thicken slightly.
More Delicious Potato Recipes
If you tried this Au Gratin Potatoes Crisp Parmesan Recipe or any other recipe on my site, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing about your results and thoughts!
Au Gratin Potatoes Crisp Parmesan
Ingredients
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 2 tablespoons minced garlic
- 2 tablespoons butter salted
- 1 teaspoon dried minced onion
- 6-7 medium potatoes
- ½ cup grated Parmesan cheese
- 1 teaspoon parsley
Instructions
- Preheat the oven to 325°F (163°C). In a small saucepan over low heat, combine the heavy cream, salt, and minced garlic. Heat until simmering for 5 minutes, allowing the garlic flavor to infuse into the cream. Remove from heat and set aside.
- Rinse the potatoes before using a mandolin slicer to thinly slice potatoes into ⅛-inch thicknesses. In a 16-inch cast iron skillet, brown the butter for 4 minutes until slightly golden. Add the minced onion for the last minute. Remove from heat and set aside.
- Arrange the sliced potatoes in a spiral pattern on top of the browned butter in the cast iron skillet. Pour the garlic cream over the sliced potatoes.
- Cover the cast iron pan tightly with tin foil and place it in the preheated oven. Bake for 1 hour and 15 minutes. Remove the skillet from the oven and switch the oven to the broil setting. Sprinkle the Parmesan cheese over the potatoes. Add the parsley as well.
- Return the skillet to the oven and broil for 3-5 minutes or until the cheese becomes crispy and starts bubbling. Take the pan out of the oven and serve the potato dish while it's still warm.
Notes
- Use a mandoline slicer to keep all potato slices the same thickness for even cooking.
- Allow the garlic to gently simmer in the cream to maximize flavor without scorching!
- Cover the skillet tightly with foil to keep moisture inside during baking and test the potatoes with a knife before broiling to ensure they’re fully tender.
- Watch carefully during broiling since Parmesan can go from golden to burnt quickly!
- Let the potatoes rest for 5 minutes before serving to allow the cream sauce to thicken slightly.
Nutrition
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