Rich, creamy and so easy to make, these baked parmesan creamed potatoes are a delicious side perfect for Thanksgiving and Christmas. This potato casserole has a crispy panko topping and is wonderfully cheesy.
Creamed Parmesan Potatoes
If you are looking to switch up your potato side dish this holiday season, you have got to try these parmesan creamed potatoes!
They are wonderfully indulgent and so cheesy and creamy, and the crunchy topping is super delicious!
For more potato side dishes, be sure to check out my Loaded Mashed Potato Casserole and Cacio E Pepe Roasted Potatoes.
Why you will love these parmesan creamed potatoes!
- Make ahead: If you are looking to get ahead of the game, this is a great option. They can be prepped the day before and then baked in the oven when you are ready to serve.
- Perfect for a crowd: This recipe will easily serve 10, so it’s a great choice for Thanksgiving and the holidays.
- Simple ingredients: Sometimes the best things are in life are simple! Potatoes, cream, cheese and butter and you are good to go!
How to make parmesan creamed potatoes
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the parmesan, breadcrumbs, melted butter and salt and set aside.
- Place the potatoes, cream, baking soda and seasonings in a large pot and simmer until tender.
- Stir in the remaining cream and butter.
- Place the potatoes into a baking dish and top the the panko and parmesan mix.
- Bake until golden brown.
What are the best potatoes to use?
I like to use starchy potatoes for this recipe, yellow, Yukon Gold and Russet all work well. It’s best to stay away from waxy potatoes like reds or fingerlings.
Can you make it ahead of time?
This is a great option if you are looking for a make ahead side dish. After the potatoes and cream have been transferred to the baking dish, let them cool completely. Cover with foil and refrigerate up to 24 hours.
When ready to cook, bake (covered) about 30 minutes or until heated through. Add the topping and continue baking (uncovered) 15-20 minutes or until hot, bubbly and golden.
What do you serve them with?
These parmesan creamed potatoes are great with roasted meats, fish, and of course roast turkey! Serve them up with your favorite veggies sides for a real feast. Try serving them with any of these mains:
Try ALL the Sides
60+ Holiday Side Dishes
This Thanksgiving we hope you enjoy as many sides as possible with this Roast Turkey Breast!
Tips!
- Light or heavy cream are the best choices for this recipe. Milk or Half and Half have a tendency to “break”.
- Cut the potatoes into similar sized pieces so that they cook evenly.
- Leftovers will keep well in the fridge for 3 to 4 days and can be reheated, covered, in the oven at 350F until warmed through.
More Potato Recipes
Potato side dishes are just made for the holidays! Check out our other favorite potato recipes that are must-makes for your entertaining table.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Parmesan Creamed Potatoes Recipe
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Rich, creamy and so easy to make, these baked parmesan creamed potatoes are a delicious side perfect for Thanksgiving and Christmas. This potato casserole has a crispy panko topping and is wonderfully cheesy.
Instructions
Adjust oven rack to middle position and heat oven to 375°F. Spray a 13×9-inch casserole dish with nonstick cooking spray.
In a small bowl, combine Parmesan, bread crumbs, melted butter and ¼ teaspoon salt; set aside.
Combine potatoes, 3 cups cream, baking soda, 2 teaspoons salt and 1 teaspoon black pepper in a large saucepan or Dutch oven.
Bring to a boil over medium heat and reduce heat to low.
Cook at a bare simmer, stirring often, until potatoes have softened to fork tender but not crumbling, about 25-30 minutes.
Remove from the heat and add remaining ½ cup cream and 6 tablespoons butter. Stir gently until butter has melted, about 1 minute.
Pour the mixture into the prepared casserole dish and sprinkle evenly with the Parmesan/Panko mixture.
Bake, uncovered, until golden brown and bubbling around edges, 20-30 minutes. Allow to cool 10-15 minutes before serving.
Enjoy!
Becky’s tips
- Light or heavy cream are the best choices for this recipe. Milk or Half and Half have a tendency to “break”.
- If making ahead: After potatoes and cream have been transferred to the baking dish, let cool completely. Cover with foil and refrigerate up to 24 hours. When ready to cook, bake (covered) about 30 minutes or until heated through. Add the topping and continue baking (uncovered) 15-20 minutes or until hot, bubbly and golden.
- Cut the potatoes into similar sized pieces so that they cook evenly.
- Leftovers will keep well in the fridge for 3 to 4 days and can be reheated, covered, in the oven at 350F until warmed through.
Nutrition Information
Calories: 504kcal (25%) Carbohydrates: 29g (10%) Protein: 7g (14%) Fat: 41g (63%) Saturated Fat: 26g (163%) Cholesterol: 142mg (47%) Sodium: 1566mg (68%) Potassium: 646mg (18%) Fiber: 3g (13%) Sugar: 1g (1%) Vitamin A: 1543IU (31%) Vitamin C: 27mg (33%) Calcium: 137mg (14%) Iron: 1mg (6%)
