Grandma Potatoes
Indulge in the comforting nostalgia of Grandma Potatoes, a timeless, creamy side dish that brings layers of flavor and tradition to your table. Featuring tender, thinly-sliced russet potatoes baked to golden perfection, this dish is infused with the aromatic blend of sautéed onions, garlic, and fresh thyme. Enveloped in a rich butter-and-cream sauce and topped with a golden layer of Parmesan cheese, this is the ultimate crowd-pleaser for holidays or hearty family meals. The recipe’s simple yet elegant preparation makes it a perfect choice for both novice cooks and seasoned chefs, while the final touch of fresh parsley adds a burst of color and freshness. Whether served alongside roasted meats or as a stand-alone star, Grandma Potatoes are guaranteed to elevate any meal with their rustic charm and irresistible flavor.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 tablespoons Unsalted butter
- 1 medium Onion
- 3 cloves Garlic
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Parmesan cheese
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and slice them into 1/4-inch thick rounds. Place them in a bowl of cold water to prevent browning.
Dice the onion finely and mince the garlic cloves.
Heat a skillet over medium heat and add the olive oil. Sauté the onion for 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another 1-2 minutes, stirring constantly. Remove from heat.
Drain the sliced potatoes and pat them dry with a clean kitchen towel.
In a small saucepan, melt the butter over low heat. Add the heavy cream, thyme, salt, and black pepper. Stir well and heat until warm (but do not boil).
Grease a 9x13-inch baking dish with butter or non-stick spray.
Layer half of the potato slices evenly in the bottom of the dish. Spread half of the sautéed onion and garlic mixture over the potatoes.
Pour half of the butter and cream mixture over the first layer of potatoes. Repeat with the remaining potatoes, onion mixture, and cream mixture.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil, sprinkle the grated Parmesan cheese evenly over the top, and bake uncovered for an additional 15 minutes or until the potatoes are golden and tender.
Remove from the oven and let the dish rest for 5-10 minutes to set.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.7 g | 232% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 4131 mg | 180% | |
| Total Carbohydrate | 284.4 g | 103% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 21.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 7104 mg | 151% | |
*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.
