Go Back

🥔 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.
Print Recipe Pin Recipe
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)