Thinly sliced Yukon gold potatoes baked in a creamy Swiss and Parmesan cheese sauce until golden, bubbly, and perfectly tender — a rich and comforting side dish that pairs beautifully with your Easter lamb.

Ingredients

• 2½ lbs Yukon Gold potatoes, thinly sliced
• 2 tbsp butter
• 3 cloves garlic, minced
• 1½ cups heavy cream
• ½ cup whole milk
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp thyme (fresh or dried)
• 1 cup Swiss cheese, shredded
• ½ cup Parmesan cheese, grated

Instructions

1️⃣ Prep oven

Preheat oven to 375°F
Butter a 9×13 baking dish

2️⃣ Make cream mixture

In a saucepan combine:

• heavy cream
• milk
• garlic
• salt
• pepper
• thyme

Heat until warm (do not boil)

3️⃣ Layer potatoes

Add half the potatoes to the dish

Top with:

• half the cream mixture
• half the Swiss cheese

Repeat layers.

4️⃣ Bake

Cover with foil and bake 40 minutes

Remove foil and add:

• remaining Swiss cheese
• all Parmesan

Bake another 20–25 minutes until golden and bubbling.

5️⃣ Rest

Let sit 10–15 minutes before serving
👉 helps the sauce thicken

🥔 Swiss & Parmesan Scalloped Potatoes

Thinly sliced Yukon gold potatoes baked in a creamy Swiss and Parmesan cheese sauce until golden, bubbly, and perfectly tender — a rich and comforting side dish that pairs beautifully with your Easter lamb.

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Ingredients Method Notes

Ingredients

  

• 2½ lbs Yukon Gold potatoes thinly sliced
• 2 tbsp butter
• 3 cloves garlic minced
• 1½ cups heavy cream
• ½ cup whole milk
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp thyme fresh or dried
• 1 cup Swiss cheese shredded
• ½ cup Parmesan cheese grated

Method

 

1. 1️⃣ Prep oven
2. Preheat oven to 375°F
3. Butter a 9×13 baking dish
4. 2️⃣ Make cream mixture
5. In a saucepan combine:
6. heavy cream
7. milk
8. garlic
9. salt
10. pepper
11. thyme
12. Heat until warm (do not boil)
13. 3️⃣ Layer potatoes
14. Add half the potatoes to the dish
15. Top with:
16. half the cream mixture
17. half the Swiss cheese
18. Repeat layers.
19. 4️⃣ Bake
20. Cover with foil and bake 40 minutes
21. Remove foil and add:
22. remaining Swiss cheese
23. all Parmesan
24. Bake another 20–25 minutes until golden and bubbling.
25. 5️⃣ Rest
26. Let sit 10–15 minutes before serving
27. 👉 helps the sauce thicken

Notes

⭐ Slice potatoes very thin (⅛ inch) for best texture
⭐ Use Yukon Gold for creamy consistency
⭐ Add a pinch of nutmeg for extra depth (optional but amazing)