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.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
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 Parmesan Roasted Potatoes.
Why you’ll 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!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to make parmesan creamed potatoes
You can jump to the recipe card 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:
- Prime Rib Roast
- Bourbon Brown Sugar Salmon
- Beef Wellington
- Whole Roast Chicken with Herbs de Provence
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! You can also jump to recipe.
Parmesan Creamed Potatoes Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- ½ cup 1 ounce grated Parmesan cheese
- ½ cup panko bread crumbs
- 2 tablespoons unsalted butter melted
- 6 tablespoons unsalted butter cut into 6 pieces
- Kosher salt
- Freshly ground black pepper
- 3 pounds yellow or Yukon Gold potatoes peeled and cut into 1-inch chunks
- 3½ cups light or heavy cream (see *note)
- ¼ teaspoon baking soda
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!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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
I made this for a cookout to go with pulled pork and brisket….it was a hit! So delicious…will definitely make again!
So glad you enjoyed it, Lisa!
Is it 1/2 cup Parmesan or 1 ounce Parmesan? It’s printed on my screen as 1/2 cup 1 ounce parmesan
1/2 a cup! Sorry about the error!
Not exactly a 5-minute fix. Only 2 cups heavy cream, so I used half and half. I took it slow heating it up, so it didn’t break. 6 tablespoons of butter and 3.5 cups of heavy cream, you better not be lactose intolerant. I’d might make it again, but the time taken is worth it. I see why you’d make it ahead.
Thanks for stopping by, Mike!
This was one of the best dishes at our thanksgiving! So easy yet so flavorful. Will definitely make again.
Thanks for sharing :)
I made this tonight and it was delicious. Mine was runnier than your pictures but I don’t think I baked it in long enough. I baked it about 25 minutes. I also cut the potatoes in smaller pieces about 1/2″ instead of 1″. I mashed my potatoes a little on my plate and it took away some of the runny texture. Any suggestions? I might leave out the last 1/2 cup of cream the next time.
Sorry, I didn’t take a picture of it.
I think using less cream would help! I’m glad that you enjoyed it still!