20 Creamy Parmesan Cheese Recipes for Every Occasion

Ready to dive into a world where creamy, dreamy Parmesan cheese takes center stage? Whether you’re whipping up a quick weeknight dinner, hosting a cozy gathering, or simply craving some comfort food magic, our roundup of 20 Creamy Parmesan Cheese Recipes for Every Occasion has got you covered. From velvety pastas to crispy, cheesy delights, there’s something here to make every meal unforgettable. Let’s get cooking!

Classic Parmesan Risotto

Beneath the quiet hum of the kitchen, there’s something deeply comforting about stirring a pot of risotto, watching as each grain of rice slowly swells with broth, transforming into a creamy, dreamy dish. This Classic Parmesan Risotto is a testament to the beauty of patience and the magic of simple ingredients coming together.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken stock, kept at a simmer
• 1/2 cup dry white wine
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 3 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a heavy-bottomed saucepan, melt 2 tbsp butter over medium heat until foaming subsides.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the Arborio rice, coating each grain with butter, and toast lightly for 2 minutes until the edges become slightly translucent.
4. Pour in the white wine, stirring constantly until fully absorbed, about 2 minutes.
5. Begin adding the simmering chicken stock one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next, about 18-20 minutes total.
6. Once the rice is al dente and the mixture is creamy, remove from heat and stir in the remaining 1 tbsp butter, Parmigiano-Reggiano, salt, and pepper.
7. Let the risotto rest, covered, for 2 minutes to meld the flavors before serving.

Delicate and rich, this risotto boasts a velvety texture with a subtle bite, the Parmigiano-Reggiano lending a nutty depth. Serve it as a standalone star or alongside a crisp, green salad for contrast.

Creamy Parmesan Spinach Pasta

Just as the evening light fades into a soft glow, there’s something deeply comforting about preparing a dish that feels like a warm embrace. This creamy Parmesan spinach pasta is a testament to the beauty of simple ingredients coming together to create something truly nourishing.

Ingredients

• 8 oz dried fettuccine pasta
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 cups fresh spinach leaves, tightly packed
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to let it brown.
3. Pour the heavy cream into the skillet, stirring gently to combine with the butter and garlic. Allow the mixture to simmer lightly for 2 minutes, until slightly thickened.
4. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach the desired consistency.
5. Stir in the fresh spinach leaves, allowing them to wilt into the sauce for about 1 minute. Season with nutmeg, sea salt, and black pepper, adjusting the seasoning as needed.
6. Add the drained fettuccine to the skillet, tossing gently to coat the pasta evenly with the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld.

Best enjoyed immediately, this dish offers a velvety texture with the subtle sharpness of Parmesan cutting through the richness of the cream. For an extra touch of elegance, serve with a sprinkle of additional Parmesan and a few cracks of black pepper on top.

Parmesan Herb Mashed Cauliflower

Musing on the comfort of creamy textures and the subtle, nutty undertones of Parmesan, this dish transforms humble cauliflower into a luxurious side. It’s a testament to how simple ingredients, when treated with care, can elevate the everyday.

Ingredients

• 1 large head of cauliflower, trimmed and cut into florets
• 3 tablespoons clarified butter
• 1/2 cup heavy cream, warmed
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until fork-tender, about 10 minutes. Tip: Ensure the florets are uniformly sized for even cooking.
2. Drain the cauliflower thoroughly in a colander, allowing excess water to evaporate for a minute. Tip: Excess moisture can make the mash watery, so pat dry if necessary.
3. Transfer the cauliflower to a food processor. Add the clarified butter, warmed heavy cream, Parmesan cheese, thyme leaves, sea salt, black pepper, and nutmeg.
4. Process the mixture on high until smooth and creamy, about 2 minutes, scraping down the sides as needed. Tip: For a chunkier texture, pulse briefly instead of processing continuously.
5. Serve immediately, garnished with additional thyme leaves or a sprinkle of Parmesan if desired.

Here, the Parmesan herb mashed cauliflower presents a velvety texture that belies its vegetable base, with the thyme and nutmeg adding layers of aroma. Consider serving it under a seared scallop or alongside a robust roast for a contrast in flavors.

Parmesan Truffle French Fries

Now, as the evening light fades, there’s something deeply comforting about the idea of transforming simple potatoes into a dish that feels both luxurious and homely. These Parmesan Truffle French Fries are a testament to the magic that happens when humble ingredients meet a touch of elegance.

Ingredients

• 2 large russet potatoes, cut into 1/4-inch thick fries
• 3 tablespoons clarified butter, melted
• 1 tablespoon white truffle oil
• 1/2 cup finely grated Parmesan cheese
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cut potatoes with melted clarified butter until evenly coated.
3. Spread the fries in a single layer on the prepared baking sheet, ensuring they do not touch for optimal crispiness.
4. Bake for 25 minutes, then flip each fry carefully to ensure even browning.
5. Continue baking for another 20-25 minutes, or until the fries are golden and crispy.
6. Remove from the oven and immediately drizzle with white truffle oil, then sprinkle with Parmesan cheese, sea salt, and black pepper.
7. Garnish with chopped fresh parsley before serving.

Each bite of these fries offers a perfect crunch, giving way to the earthy aroma of truffle and the salty sharpness of Parmesan. Serve them alongside a creamy aioli or as a decadent topping to your favorite burger for an unforgettable meal.

Parmesan Zucchini Fritters

Now, as the summer sun casts its golden glow, let’s embrace the humble zucchini in a way that transforms it into something utterly irresistible. These Parmesan Zucchini Fritters are a celebration of simplicity and flavor, a perfect blend of crisp edges and tender centers, kissed with the nutty richness of Parmesan.

Ingredients

• 2 medium zucchinis, grated and moisture squeezed out
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh dill, finely chopped

Instructions

1. In a large mixing bowl, combine the grated zucchini, Parmesan cheese, all-purpose flour, lightly beaten egg, sea salt, black pepper, and fresh dill. Stir until the mixture is uniformly combined.
2. Heat the clarified butter in a non-stick skillet over medium heat (350°F) until it shimmers but does not smoke.
3. Using a tablespoon, drop portions of the zucchini mixture into the skillet, flattening slightly with the back of the spoon to form fritters. Ensure they are spaced apart to allow for even cooking.
4. Cook the fritters for 3-4 minutes on the first side, or until the edges are golden and crisp. Flip carefully with a spatula and cook for an additional 3 minutes on the other side.
5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess butter. Repeat the process with the remaining mixture, adding more clarified butter to the skillet as needed.
6. Tip: For extra crispiness, press the grated zucchini in a clean kitchen towel to remove as much moisture as possible before mixing.
7. Tip: Maintain the skillet at a consistent medium heat to prevent the fritters from burning before they’re fully cooked inside.
8. Tip: Serve immediately to enjoy the fritters at their crispiest, with a dollop of sour cream or a sprinkle of extra Parmesan on top.

Each bite of these fritters offers a delightful contrast between the crispy exterior and the soft, flavorful interior, with the Parmesan adding a depth that elevates the zucchini. Try serving them alongside a fresh arugula salad for a light, summery meal that sings with flavor.

Parmesan Stuffed Mushrooms

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing Parmesan Stuffed Mushrooms, a dish that marries the earthy depth of mushrooms with the rich, umami punch of Parmesan.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1/4 cup unsalted butter, clarified
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp fresh thyme leaves
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with clarified butter.
2. Finely chop the reserved mushroom stems. In a skillet over medium heat, melt the clarified butter and sauté the chopped stems, onion, and garlic until softened, about 5 minutes.
3. Deglaze the skillet with white wine, scraping up any browned bits, and cook until the liquid is nearly evaporated, about 2 minutes. Tip: This step builds a flavor foundation.
4. Remove the skillet from heat and stir in the Parmesan, panko, thyme, salt, and pepper until well combined. Tip: The mixture should hold together when pressed.
5. Generously fill each mushroom cap with the Parmesan mixture, pressing lightly to adhere. Tip: A small spoon or melon baller works perfectly for this task.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.

Perfectly baked, these mushrooms offer a delightful contrast between the crispy, cheesy topping and the juicy, tender base. Serve them warm, perhaps with a drizzle of truffle oil for an extra layer of luxury, or as a sophisticated appetizer at your next gathering.

Parmesan Garlic Breadsticks

Comfort comes in many forms, and today, it arrives as the warm, aromatic embrace of Parmesan Garlic Breadsticks. This recipe is a humble yet profound reminder of how simple ingredients can transform into something extraordinary, perfect for those quiet moments of reflection or shared laughter around the table.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp fine sea salt
• 2 tsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm water (110°F)
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup unsalted butter, clarified
• 1/2 cup Parmesan cheese, freshly grated
• 1 tbsp fresh parsley, finely chopped

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, fine sea salt, and granulated sugar.
2. Dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy.
3. Add the yeast mixture and extra-virgin olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Punch down the dough and roll it out into a rectangle, about 1/2 inch thick.
8. Brush the dough with clarified butter and sprinkle evenly with minced garlic, freshly grated Parmesan cheese, and finely chopped fresh parsley.
9. Cut the dough into 1-inch wide strips and twist each strip gently before placing on the prepared baking sheet.
10. Bake for 12-15 minutes or until golden brown and crisp.

Golden and fragrant, these breadsticks offer a delightful crunch with each bite, their flavors deepened by the nuttiness of Parmesan and the sharpness of garlic. Serve them alongside a bowl of roasted tomato soup for a comforting meal, or enjoy them as they are, still warm from the oven.

Parmesan Roasted Brussels Sprouts

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about transforming humble Brussels sprouts into a dish that’s both elegant and heartwarming. This recipe, with its golden edges and savory depth, is a testament to the beauty of simplicity.

Ingredients

– 1.5 lbs Brussels sprouts, trimmed and halved
– 3 tbsp extra-virgin olive oil
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
– 1/3 cup finely grated Parmesan cheese
– 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a perfectly crisp texture.
2. In a large mixing bowl, toss the halved Brussels sprouts with extra-virgin olive oil, ensuring each piece is lightly coated for even roasting.
3. Sprinkle the Brussels sprouts with fine sea salt and freshly ground black pepper, tossing again to distribute the seasonings evenly.
4. Arrange the Brussels sprouts in a single layer on a parchment-lined baking sheet, cut side down, to maximize caramelization.
5. Roast in the preheated oven for 20-25 minutes, until the edges are deeply golden and the centers are tender when pierced with a fork.
6. Remove the baking sheet from the oven and immediately sprinkle the roasted Brussels sprouts with finely grated Parmesan cheese, allowing the residual heat to melt the cheese slightly.
7. Drizzle with fresh lemon juice just before serving to brighten the flavors.

Offering a delightful contrast of textures, from the crispy outer leaves to the tender interior, these Parmesan Roasted Brussels Sprouts carry a rich, umami depth balanced by the bright acidity of lemon. Serve them alongside a creamy risotto or as a standout side to roasted meats for a meal that feels both refined and reassuringly familiar.

Parmesan Pesto Pasta Salad

Zestful moments in the kitchen often lead to the most comforting dishes, and today, we’re embracing the simplicity and richness of a dish that marries the nutty depth of Parmesan with the vibrant freshness of pesto. This pasta salad is a celebration of textures and flavors, perfect for those reflective evenings when cooking feels like a gentle, creative outlet.

Ingredients

– 12 oz fusilli pasta, cooked al dente
– 1/2 cup extra-virgin olive oil
– 1/4 cup pine nuts, lightly toasted
– 2 cups fresh basil leaves, tightly packed
– 3/4 cup freshly grated Parmesan cheese
– 2 garlic cloves, minced
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted and sliced

Instructions

1. In a food processor, combine the basil, pine nuts, minced garlic, sea salt, and black pepper. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the extra-virgin olive oil until the mixture becomes a smooth pesto. Tip: For a brighter pesto, add a squeeze of lemon juice.
3. In a large mixing bowl, toss the cooked fusilli pasta with the pesto until evenly coated.
4. Gently fold in the freshly grated Parmesan cheese, ensuring it’s well distributed throughout the pasta.
5. Add the cherry tomatoes and Kalamata olives to the bowl, mixing lightly to incorporate without crushing the tomatoes. Tip: Let the salad sit for 10 minutes to allow the flavors to meld.
6. Serve at room temperature for the best flavor and texture. Tip: For an extra touch, garnish with additional Parmesan shavings and a few whole basil leaves.
Unassuming yet unforgettable, this pasta salad offers a delightful contrast between the creamy pesto coating and the crisp bite of the vegetables. It’s a dish that invites you to savor each forkful, perhaps alongside a glass of chilled white wine on a warm summer evening.

Parmesan Crusted Tilapia

Perhaps there’s something inherently comforting about the simplicity of a well-crafted fish dish, especially when it’s as effortlessly elegant as this Parmesan Crusted Tilapia. It’s the kind of meal that feels both indulgent and wholesome, a quiet celebration of flavors that come together with minimal fuss.

Ingredients

• 4 tilapia fillets (6 oz each)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp clarified butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, smoked paprika, sea salt, and black pepper, mixing well to ensure even distribution of flavors.
3. Brush each tilapia fillet lightly with clarified butter, then dredge through the Parmesan mixture, pressing gently to adhere the crust evenly on both sides.
4. Place the coated fillets on the prepared baking sheet, ensuring they are not touching to allow for even cooking.
5. Drizzle the fillets with extra virgin olive oil and bake in the preheated oven for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
6. Remove from the oven and immediately sprinkle with fresh lemon juice and chopped parsley for a bright, fresh finish.

Flaky and moist, the tilapia is beautifully complemented by the crispy, savory crust, with a hint of smokiness from the paprika. Serve it alongside a crisp green salad or over a bed of creamy risotto for a meal that’s as visually appealing as it is delicious.

Parmesan Polenta with Mushroom Ragout

How comforting it is to stir a pot of polenta, watching it transform from granules into creamy gold. This Parmesan polenta with mushroom ragout is a dish that cradles the soul, offering warmth and richness in every bite.

Ingredients

• 4 cups water
• 1 cup polenta (coarse ground cornmeal)
• 1 tsp sea salt
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 1 lb mixed wild mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup vegetable stock
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. In a heavy-bottomed saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of polenta and 1 tsp of sea salt, reducing the heat to low to maintain a gentle simmer.
3. Cook the polenta for 30 minutes, stirring every 5 minutes with a wooden spoon to prevent sticking and ensure even cooking.
4. Remove the polenta from heat and stir in 1/2 cup of freshly grated Parmesan cheese and 2 tbsp of unsalted butter until fully incorporated. Cover and set aside.
5. In a large skillet, heat 2 tbsp of extra virgin olive oil over medium heat. Add 1 lb of mixed wild mushrooms and sauté until they begin to brown, about 5 minutes.
6. Add 2 cloves of minced garlic and cook for an additional 30 seconds, until fragrant.
7. Deglaze the skillet with 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the pan.
8. Pour in 1 cup of vegetable stock and add 1 tbsp of fresh thyme leaves. Simmer the ragout for 10 minutes, or until the liquid has reduced by half.
9. Season the mushroom ragout with salt and freshly ground black pepper to taste.
10. To serve, spoon the creamy Parmesan polenta into bowls and top generously with the mushroom ragout.

With its velvety texture and earthy flavors, this dish is a testament to simplicity and depth. Consider garnishing with a drizzle of truffle oil or a sprinkle of microgreens for an elegant finish.

Parmesan Lemon Asparagus

Today, as the light fades softly into evening, I find myself drawn to the simplicity and brightness of a dish that feels like a gentle nod to spring’s tender embrace. Parmesan Lemon Asparagus is that rare recipe which marries the earthy depth of asparagus with the sharp, creamy tang of Parmesan, all lifted by the zest of lemon.

Ingredients

• 1 lb fresh asparagus, trimmed
• 2 tbsp extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp lemon zest, finely grated
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Arrange the trimmed asparagus in a single layer on the prepared baking sheet, ensuring the spears do not overlap for even roasting.
3. Drizzle the asparagus with extra virgin olive oil, then sprinkle evenly with sea salt and freshly ground black pepper, tossing gently to coat each spear.
4. Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and slightly caramelized at the tips, turning once halfway through for uniform cooking.
5. Remove the baking sheet from the oven and immediately sprinkle the roasted asparagus with freshly grated Parmesan cheese, allowing the residual heat to melt the cheese slightly.
6. Finish by garnishing with finely grated lemon zest and a drizzle of fresh lemon juice, tossing lightly to distribute the flavors evenly.

You’ll find the asparagus retains a delightful crispness, its natural sweetness enhanced by the nutty Parmesan and bright citrus notes. Serve it alongside a creamy risotto or as a vibrant addition to a spring brunch table for a dish that sings with freshness.

Parmesan Cheese Soufflé

Yesterday, as the golden hues of dusk painted the kitchen, I found myself drawn to the comforting embrace of a Parmesan Cheese Soufflé, its delicate rise a testament to the quiet magic of baking.

Ingredients

• 1/4 cup clarified butter, plus extra for greasing
• 1/4 cup all-purpose flour
• 1 cup whole milk, warmed to 110°F
• 4 large pasture-raised eggs, lightly beaten
• 1/2 cup finely grated Parmesan cheese
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp sea salt
• 1/8 tsp white pepper

Instructions

1. Preheat the oven to 375°F. Generously grease a 6-cup soufflé dish with clarified butter.
2. In a medium saucepan over low heat, melt 1/4 cup clarified butter. Whisk in the flour until smooth, cooking for 2 minutes to form a roux.
3. Gradually add the warmed milk to the roux, whisking constantly until the mixture thickens, about 3 minutes. Remove from heat.
4. Stir in the Parmesan cheese, nutmeg, sea salt, and white pepper until fully incorporated.
5. Allow the mixture to cool slightly, then gradually whisk in the lightly beaten eggs until the batter is smooth.
6. Pour the batter into the prepared soufflé dish. Run your thumb around the inside edge of the dish to create a shallow groove, which helps the soufflé rise evenly.
7. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top, and a skewer inserted into the center comes out clean.

Light as air yet rich in flavor, this Parmesan Cheese Soufflé offers a sublime contrast of textures, from its crisp top to the tender, cloud-like interior. Serve it immediately, perhaps with a drizzle of truffle oil or alongside a crisp, green salad for a touch of freshness.

Parmesan Herb Butter Steak

Under the soft glow of the kitchen light, the sizzle of butter meeting steak fills the air, a simple yet profound moment where flavors begin to meld. This Parmesan Herb Butter Steak is a testament to the beauty of combining quality ingredients with patience and care, resulting in a dish that feels both luxurious and comforting.

Ingredients

• 1.5 lbs ribeye steak, 1.5 inches thick
• 2 tbsp unsalted butter, clarified
• 1 tbsp extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Preheat a cast-iron skillet over medium-high heat until it reaches 400°F, confirmed by an infrared thermometer.
3. Season the steak evenly on both sides with sea salt and freshly ground black pepper.
4. Add extra virgin olive oil to the skillet, then place the steak in the center. Sear for 3 minutes without moving to achieve a golden crust.
5. Flip the steak and sear the other side for another 3 minutes. For medium-rare, aim for an internal temperature of 130°F, checking with a meat thermometer.
6. Reduce the heat to low and add clarified butter, minced garlic, rosemary, and thyme around the steak. Baste the steak with the herb butter for 1 minute.
7. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
8. Sprinkle freshly grated Parmesan cheese over the steak while it rests, allowing the residual heat to melt the cheese slightly.

Finished with a sprinkle of Parmesan, the steak boasts a crust that gives way to a tender, juicy interior, infused with the aromatic blend of herbs and garlic. Serve it atop a bed of arugula for a peppery contrast or alongside roasted potatoes to soak up the flavorful butter.

Parmesan Cauliflower Gratin

Zenfully, let’s embrace the quiet joy of transforming simple ingredients into a dish that comforts and delights. This Parmesan Cauliflower Gratin is a testament to the beauty of slow cooking, where each step is a meditation on flavor and texture.

Ingredients

• 1 large head of cauliflower, cut into 1-inch florets
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter, clarified
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 1/2 cup panko breadcrumbs
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large pot of boiling salted water, blanch the cauliflower florets for 3 minutes until just tender. Drain well and arrange in the prepared baking dish.
3. In a medium saucepan over medium heat, warm the heavy cream until it begins to simmer. Whisk in 3/4 cup of Parmesan cheese, sea salt, black pepper, and nutmeg until the cheese melts and the sauce is smooth.
4. Pour the cream mixture evenly over the cauliflower, ensuring each floret is lightly coated.
5. In a small bowl, combine the remaining 1/4 cup of Parmesan cheese, panko breadcrumbs, and olive oil. Sprinkle this mixture over the cauliflower.
6. Bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
7. Let the gratin rest for 5 minutes before serving to allow the sauce to thicken slightly.

Fragrant with nutmeg and rich with cream, this gratin offers a velvety texture that contrasts beautifully with the crisp topping. Serve it alongside a crisp green salad for a light yet satisfying meal, or as a decadent side to roasted meats.

Parmesan Shrimp Scampi

Now, as the evening light fades, there’s something deeply comforting about preparing a dish that feels both luxurious and effortlessly simple. Parmesan Shrimp Scampi is just that—a melody of flavors that dances lightly on the palate, yet satisfies deeply.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 garlic cloves, finely minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 tsp red pepper flakes
• 8 oz linguine pasta
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat clarified butter over medium heat until shimmering. Add shrimp in a single layer, seasoning lightly with salt. Cook for 2 minutes per side, until just pink. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
4. Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
5. Return shrimp to the skillet, tossing to coat in the sauce. Sprinkle with Parmesan cheese and parsley, stirring gently until the cheese begins to melt.
6. Add the cooked linguine to the skillet, tossing everything together until the pasta is evenly coated with the sauce.

Unassuming yet elegant, this dish offers a perfect balance of tangy, buttery, and spicy notes. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of the delectable sauce.

Parmesan Eggplant Parmesan

Beneath the golden hue of a summer evening, the humble eggplant transforms into a dish of comforting elegance, layered with the rich, nutty whispers of Parmesan and the tender embrace of a slow-simmered tomato sauce.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 pasture-raised eggs, lightly beaten
• 2 cups Italian-style breadcrumbs
• 1 cup grated Parmesan cheese, divided
• 2 cups marinara sauce, preferably homemade
• 1 cup whole milk mozzarella cheese, shredded
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season eggplant slices with kosher salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station: place flour in a shallow dish, beaten eggs in another, and mix breadcrumbs with 1/2 cup Parmesan in a third.
4. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry eggplant in batches until golden brown, about 3 minutes per side. Transfer to the prepared baking sheet.
6. Spread a thin layer of marinara sauce in a 9×13-inch baking dish. Arrange a layer of fried eggplant over the sauce.
7. Sprinkle with mozzarella and remaining Parmesan. Repeat layers, finishing with cheese.
8. Bake for 25 minutes, or until bubbly and golden. Let rest for 5 minutes before serving.
9. Garnish with fresh basil before serving.

Kindly savor the crisp exterior giving way to the meltingly soft eggplant within, each bite a harmony of savory cheese and bright tomato. For a twist, serve atop a bed of arugula dressed with lemon vinaigrette to cut through the richness.

Parmesan Cheese and Herb Crackers

Remembering the quiet afternoons spent in the kitchen, the simplicity of combining a few quality ingredients to create something unexpectedly delightful comes to mind. Parmesan cheese and herb crackers are one such creation, offering a crisp, savory bite that carries the warmth of herbs and the sharpness of aged cheese.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1 cup finely grated Parmesan cheese
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3-4 tbsp ice water

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sifted all-purpose flour, sea salt, and black pepper.
3. Add the chilled, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
4. Stir in the finely grated Parmesan cheese, chopped thyme, and rosemary until evenly distributed.
5. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
6. Turn the dough out onto a lightly floured surface and gently knead into a smooth ball. Flatten into a disc, wrap in plastic, and chill for 30 minutes.
7. Roll the chilled dough out to a 1/8-inch thickness on a floured surface. Tip: For uniform crackers, aim for an even thickness throughout.
8. Using a sharp knife or a cookie cutter, cut the dough into desired shapes and place on the prepared baking sheet.
9. Bake for 15-20 minutes, or until the edges are golden and the crackers are crisp. Tip: Rotate the baking sheet halfway through for even browning.
10. Transfer the crackers to a wire rack to cool completely before serving.

These crackers emerge from the oven with a delicate crispness, the Parmesan lending a salty depth that pairs beautifully with the aromatic herbs. Serve them alongside a sharp cheddar or a dollop of fig jam for a contrast in flavors that elevates the humble cracker to something truly special.

Summary

Just like that, we’ve whisked through 20 creamy Parmesan cheese recipes perfect for any occasion! Whether you’re craving comfort or crafting a gourmet meal, this list is your golden ticket to cheesy bliss. Don’t forget to try these recipes, drop a comment with your favorite, and share the love on Pinterest. Happy cooking, friends!