This 6-ingredient oven baked sliced potato recipe is my go-to when I need something cozy, crowd-pleasing, and hands-off after a long workday. You literally throw raw, unpeeled sliced Yukon gold potatoes onto a sheet pan, toss them with a simple creamy mixture and a few pantry staples, and let the oven do all the work. The potatoes bake up tender in the middle with golden, irresistible edges, and the creamy garlic-Parmesan coating makes them feel special enough for company but easy enough for a Tuesday night.
Serve these creamy baked sliced potatoes with roasted chicken, grilled steak, or baked salmon for a complete dinner. They’re also great alongside a simple green salad or steamed veggies to balance out the richness. If you’re hosting friends, put the pan right on the table and let everyone help themselves, then offer extras like sour cream, chopped fresh herbs, or a squeeze of lemon on the side. Leftovers reheat well and make an amazing base for breakfast topped with a fried egg and hot sauce.
6-Ingredient Oven Baked Sliced Yukon Gold PotatoesServings: 4
Ingredients
2 pounds Yukon gold potatoes, raw, unpeeled, thinly sliced (about 1/4 inch)
3 tablespoons olive oil
1/2 cup heavy cream (or half-and-half)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan cheese
Directions
Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven so the potatoes cook evenly and brown nicely.
Lightly grease a large rimmed aluminum sheet pan (about 13x18 inches) with a little of the olive oil to help prevent sticking and promote crisp edges.
Rinse the Yukon gold potatoes, scrubbing gently if needed, but do not peel them. The skins add flavor and texture. Pat them dry with a clean kitchen towel so they don’t steam too much in the oven.
Slice the potatoes into 1/4-inch rounds. Try to keep the slices roughly the same thickness so they cook at the same rate. A sharp knife or mandoline works well here.
Scatter the raw, unpeeled sliced potatoes evenly over the prepared sheet pan in a mostly single layer, overlapping just slightly where needed. This helps them cook through while still getting some golden edges.
In a medium bowl, whisk together the remaining olive oil, heavy cream, kosher salt, black pepper, and grated Parmesan until you have a thick, creamy mixture.
Pour the creamy mixture evenly over the sliced potatoes on the sheet pan. Use clean hands or a spatula to toss and coat the potatoes, then spread them back into an even layer so most slices are touching the pan and partially coated, with some bits peeking through.
Cover the sheet pan tightly with aluminum foil and bake for 20 minutes. This traps steam and helps the raw potatoes soften all the way through.
After 20 minutes, carefully remove the foil (watch for hot steam) and return the uncovered pan to the oven. Bake for another 20 to 25 minutes, or until the potatoes are tender when pierced with a fork and the tops and edges are golden and bubbly.
If you want extra browning, switch the oven to broil on high for 2 to 3 minutes at the end, watching closely so the potatoes don’t burn.
Remove the sheet pan from the oven and let the potatoes rest for 5 minutes. This helps the creamy coating thicken slightly and makes them easier to serve.
Serve the potatoes straight from the sheet pan, scooping up some of the crispy edges and creamy bits with each portion. Enjoy hot.
Variations & Tips
For a little extra flavor without adding more ingredients, you can use freshly cracked black pepper and a more assertive Parmesan (like aged Parmigiano-Reggiano) for a sharper finish. If you have room to play, add 2 to 3 minced garlic cloves to the creamy mixture for a garlicky version, or sprinkle chopped fresh herbs like parsley or chives over the potatoes right after baking. To lighten things up, swap half of the heavy cream for low-sodium chicken broth, knowing the sauce will be slightly less rich but still tasty. For extra crisp edges, reduce the cream to 1/3 cup and increase the oven temperature to 425°F, checking a bit earlier. Food safety tips: Always wash and scrub the potatoes well before slicing, especially since you’re leaving the skins on. Use a sharp knife or mandoline carefully, keeping fingers clear of the blade, and slice on a stable cutting board. Refrigerate leftovers within 2 hours of baking and store them in an airtight container for up to 3 to 4 days. Reheat thoroughly in the oven or microwave until steaming hot before eating. Discard any leftovers that have been left at room temperature for more than 2 hours.
