Parmesan Creamed Potatoes Recipe - The Cookie Rookie® (2024)

4.73 from 40 votes

Author: Becky Hardin

• ▢ 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

• 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!

• 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.

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I made this for a cookout to go with pulled pork and brisket….it was a hit! So delicious…will definitely make again!

Is it 1/2 cup Parmesan or 1 ounce Parmesan? It’s printed on my screen as 1/2 cup 1 ounce parmesan

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.

This was one of the best dishes at our thanksgiving! So easy yet so flavorful. Will definitely make again.