Garlic Creamed Potatoes
Indulge in the creamy decadence of Garlic Creamed Potatoes, a luxurious side dish that’s perfect for holiday dinners or comforting weeknight meals. Thinly sliced Russet or Yukon Gold potatoes are layered with a rich, garlic-infused cream and topped with golden, melted Parmesan cheese for a flawlessly balanced flavor profile. Every bite offers a velvety, buttery texture combined with the aromatic warmth of roasted garlic and a hint of fresh parsley. The dish comes together with simple ingredients and straightforward steps, but the result is a show-stopping casserole that’s both elegant and satisfying. Serve it alongside roasted meats or as the star of your vegetarian spread—this recipe is sure to earn rave reviews at your table!
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Recipe Information
Ingredients
- 2 pounds Russet or Yukon Gold potatoes
- 2 cups Heavy cream
- 4 whole Garlic cloves
- 2 tablespoons Unsalted butter
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, combine the heavy cream and whole garlic cloves. Heat over medium-low heat until the cream begins to simmer, then reduce the heat to low. Simmer for 10 minutes to infuse the garlic flavor into the cream. Remove the garlic cloves and discard.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tablespoon of butter.
Drain the potato slices and pat them dry with a kitchen towel. Arrange half of the potato slices in an even layer in the prepared baking dish.
Season the first layer of potatoes with half the salt and black pepper, then pour half of the garlic-infused cream over the top.
Sprinkle half of the grated Parmesan cheese over the cream. Repeat the process with the second layer of potatoes, seasoning, cream, and Parmesan cheese.
Dot the top layer with the remaining 1 tablespoon of butter, broken into small pieces.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish rest for 5 minutes before serving. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
3509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.8 g | 323% | |
| Saturated Fat | 153.4 g | 767% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 6201 mg | 270% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 6.4 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2772 mg | 213% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3628 mg | 77% | |
*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.
