Frankly Peppered Potato Bake
Dive into layers of comfort with this savory and indulgent Frankly Peppered Potato Bake, a true celebration of creamy, peppery perfection. This classic side dish starts with tender, thinly sliced Russet potatoes, layered and baked to golden-brown brilliance with a rich blend of heavy cream, melted butter, garlic, and a generous dose of freshly ground black pepper. A sprinkle of Parmesan cheese adds an irresistible touch of salty, nutty flavor, while fresh parsley brightens the dish. Perfect for a crowd, this easy-to-make casserole pairs beautifully with everything from a holiday roast to a casual weeknight meal. Ready in just 80 minutes and serving six hearty portions, this pepper-infused twist on the traditional potato bake is sure to become a star at your table.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Heavy cream
- 2 tablespoons Unsalted butter
- 2 teaspoons Black pepper
- 2 teaspoons Salt
- 2 minced Garlic cloves
- 1 cup Parmesan cheese
- 2 tablespoons Fresh parsley
- 1 teaspoon Olive oil
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with the olive oil.
Peel and slice the potatoes into thin, even slices about 1/8-inch thick. Place them in a bowl of cold water to prevent browning.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour the heavy cream into the saucepan with the butter and garlic. Stir in the black pepper, salt, and half of the grated Parmesan cheese. Cook the mixture on low heat for 2-3 minutes, stirring frequently, until warmed through. Remove from heat.
Drain and pat the potato slices dry. Arrange half the potatoes in an even layer in the prepared baking dish.
Pour half of the cream mixture evenly over the potatoes, ensuring they are well coated. Layer the remaining potatoes on top and pour the rest of the cream mixture over them.
Sprinkle the remaining Parmesan cheese evenly over the top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Garnish with freshly chopped parsley before serving. Let the dish sit for 5 minutes before slicing to allow the layers to set.
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 5677 mg | 247% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 12.1 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1096 mg | 84% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 5965 mg | 127% | |
*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.
