By Becky Hardin
Published Nov 22, 2020
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 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!
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.
Loaded Mashed Potato Casserole
Roasted Potatoes
Sheet Pan Scalloped Potatoes
Make Ahead Mashed Potatoes
Easy Mashed Potatoes
Funeral Potatoes
Loaded Hash Brown Potato Casserole
Fondue Mashed Potatoes (Pommes Aligot)
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 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
Video
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 is automatically calculated, so should only be used as an approximation.
Parmesan Creamed Potatoes Recipe
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 13x9-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!
Video
Notes
- 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
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
