Garlic Potato Bake with Fresh Cream
Indulge in the rich, comforting flavors of this Garlic Potato Bake with Fresh Cream—a perfect balance of creamy, cheesy decadence and fragrant garlic and herb accents. Thinly sliced potatoes are layered with a luscious infusion of heavy cream, freshly minced garlic, and fresh thyme, creating a dish that's both hearty and elegant. Parmesan cheese adds a golden, bubbly crust, while a touch of butter enhances the melt-in-your-mouth texture. Ideal as a show-stopping side dish or a satisfying vegetarian main, this baked masterpiece is easy to prep and delivers big on flavor. Perfect for cozy family dinners or festive gatherings, this recipe is sure to become a beloved favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 kg Potatoes
- 6 pieces Garlic cloves
- 2 cups Heavy cream
- 2 tablespoons Unsalted butter
- 1 cup Parmesan cheese
- 2 teaspoons Fresh thyme leaves
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with a small amount of butter or oil.
Peel and thinly slice the potatoes (about 1/8 inch thick). Use a mandoline slicer if you have one for even slices.
Mince the garlic cloves finely or crush them into a paste using a garlic press.
In a medium saucepan, heat the heavy cream over low heat and stir in the minced garlic, salt, black pepper, and fresh thyme leaves. Heat gently until warm but do not let it boil. This step infuses the cream with the garlic and herb flavors.
Layer half of the potato slices evenly across the bottom of the greased baking dish.
Pour half of the warm cream mixture over the potatoes, spreading it evenly. Sprinkle half of the Parmesan cheese over this layer.
Repeat the process by layering the remaining potatoes, following with the rest of the cream mixture, and topping with the remaining Parmesan cheese.
Dot the top of the dish with small pieces of the butter to help create a golden crust.
Cover the dish 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 potatoes are tender and the top is golden and bubbling.
Let the dish rest for 5-10 minutes before serving to allow the cream to thicken and settle.
Serve warm as a hearty side dish or even as a main course for a lighter vegetarian meal.
Nutrition Facts
Calories |
3623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 128.4 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 4499 mg | 196% | |
| Total Carbohydrate | 327.8 g | 119% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 17.7 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1163 mg | 89% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 8121 mg | 173% | |
*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.
