Creamy Potatoes
Indulge in the ultimate comfort food with this Creamy Potatoes recipe—a heavenly side dish that's perfect for family dinners, holiday gatherings, or any occasion that calls for rich, flavorful indulgence. Made with tender layers of thinly sliced russet potatoes smothered in a luscious garlic-infused cream sauce, this recipe is elevated by the nutty goodness of melted Parmesan cheese and a sprinkle of fresh parsley for a pop of color and freshness. With just 15 minutes of prep time, this dish bakes to golden, bubbly perfection, filling your home with an irresistible aroma. Whether served alongside a roast or enjoyed on its own, these creamy scalloped potatoes are a crowd-pleaser that promises to leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 6 medium-sized russet potatoes
- 4 tablespoons unsalted butter
- 3 garlic cloves
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly into even 1/8-inch-thick rounds. Use a mandoline slicer for consistent results if available.
Mince the garlic cloves finely.
In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook, stirring occasionally, for 1-2 minutes until fragrant but not browned.
Stir in the heavy cream and milk, then bring the mixture to a gentle simmer. Reduce the heat to low and stir in half the Parmesan cheese until melted and incorporated.
Season the cream mixture with salt and black pepper, stirring to combine. Remove from heat.
Grease a 9x13-inch baking dish with a small amount of butter or non-stick cooking spray.
Arrange half the potato slices in an even layer in the bottom of the baking dish. Pour half of the cream mixture over the potatoes, ensuring they are evenly coated.
Layer the remaining potato slices on top, then pour the remaining cream mixture over them. Spread the mixture evenly to cover all the potatoes.
Sprinkle the remaining Parmesan cheese over the top of the dish.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the aluminum foil and continue baking for an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbly.
Remove the baking dish from the oven and let the creamy potatoes rest for 10 minutes before serving.
Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
3577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.5 g | 313% | |
| Saturated Fat | 146.5 g | 732% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 247.1 g | 90% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 23.8 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1392 mg | 107% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 6306 mg | 134% | |
*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.
