Creamy Dreamy Potatoes
Indulge in pure comfort with these "Creamy Dreamy Potatoes," the ultimate side dish that lives up to its name with every luscious bite. This decadent recipe features layers of thinly sliced Russet potatoes smothered in a velvety sauce made from heavy cream, melted butter, and fragrant garlic, creating a melt-in-your-mouth experience. A sprinkle of Parmesan cheese infuses each layer with a savory richness, while a golden, bubbly finish from the oven ensures irresistible texture. Perfectly seasoned with a touch of salt, pepper, and a garnish of fresh parsley, this crowd-pleaser is easy enough for weeknight dinners yet elegant enough to shine at holiday feasts. Ready in just about an hour, this creamy potato bake is comfort food at its finest, offering six hearty servings that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 1.5 cups Heavy cream
- 4 tablespoons Butter
- 3 cloves Garlic cloves
- 0.5 cups Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel and thinly slice the russet potatoes into 1/8-inch rounds using a mandoline slicer or sharp knife for even thickness.
Peel and finely mince the garlic cloves. Chop the parsley and set it aside for garnish.
In a small saucepan, heat the heavy cream, butter, and minced garlic over medium-low heat. Stir occasionally until the butter is melted and the garlic is fragrant, about 5 minutes. Do not let it boil.
Layer half of the sliced potatoes into the prepared baking dish, overlapping slightly. Sprinkle with half of the salt, black pepper, and Parmesan cheese.
Pour half of the warm cream mixture evenly over the potatoes.
Repeat with the remaining potatoes, seasonings, Parmesan cheese, and cream mixture, ensuring the top layer is evenly covered.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender.
Let the dish rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
3580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 3349 mg | 146% | |
| Total Carbohydrate | 401.4 g | 146% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 21.2 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 760 mg | 58% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 10208 mg | 217% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
