Cream being poured over layered potatoes
Top and cover: Sprinkle the remaining 2 tablespoons grated Parmesan over the top. Cover the dish tightly with foil so the potatoes can steam and soften without drying out.
Bake until tender: Place the covered glass casserole dish on the middle rack of the preheated oven. Bake for 45–55 minutes, or until the potatoes are fork-tender when you poke the center with a knife.
Brown the top: Remove the foil and continue baking for another 15–20 minutes, or until the top is bubbly, lightly golden, and the edges are browned and crisp in spots.
Rest and serve: Let the potatoes rest for at least 10 minutes before serving so the creamy sauce can thicken slightly. Spoon into bowls or onto plates and serve warm for an absurdly satisfying, cozy winter supper.
Served portion of creamy baked potatoes on a plate
Served portion of creamy baked potatoes on a plate
Variations & Tips
For picky eaters, you can chop the caramelized onions very finely so they almost melt into the sauce—kids often accept the flavor more easily when they don’t see big onion pieces. If someone in your house doesn’t love thyme, swap it for chopped parsley or leave the herbs out and finish with a sprinkle of dried Italian seasoning on just half the dish.
To lighten things up a bit, use 1 cup heavy cream and 1 cup whole milk instead of all cream, knowing it will be slightly less rich but still comforting. For extra cheesiness, mix in 1/2 cup shredded mozzarella or mild cheddar with the Parmesan in the pour-over. If you need to prep ahead, assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours—add an extra 10–15 minutes to the covered baking time if it goes into the oven cold.
For a one-pan feel, tuck in a layer of thinly sliced ham or cooked crumbled bacon between the potatoes before you pour on the cream. To make it vegetarian and a bit more veggie-forward, add a layer of thinly sliced mushrooms or blanched broccoli florets under the creamy pour-over. Finally, if you don’t have fresh thyme, dried thyme works well—just use about half the amount, as dried herbs are stronger.
