My Cream Potatoes
Indulge in the ultimate comfort food with "My Cream Potatoes," a luxuriously creamy and cheesy side dish that’s perfect for any meal. Featuring tender slices of Russet potatoes layered with a rich, velvety cream sauce made from butter, milk, heavy cream, and a hint of garlic, this dish is baked to golden perfection. Optional Parmesan cheese adds a subtle nuttiness, while a sprinkle of fresh parsley provides a burst of freshness. With simple ingredients and an easy-to-follow technique, these scalloped-style potatoes are an irresistible crowd-pleaser that pairs beautifully with roasted meats, grilled vegetables, or a festive holiday spread. Whether for weeknight dinners or special occasions, "My Cream Potatoes" promises to be the savory highlight of your table.
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Recipe Information
Ingredients
- 6 whole, medium-sized Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons, chopped Fresh parsley
- 0.5 cup Shredded Parmesan cheese (optional)
Instructions
Peel the potatoes and slice them into 1/4-inch thick rounds. Rinse them under cold water to remove excess starch and pat dry with a paper towel.
Preheat your oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to create a blond roux.
Gradually whisk in the milk and heavy cream, making sure there are no lumps. Continue to cook over medium heat, stirring frequently, until the sauce thickens, about 5-7 minutes.
Stir in garlic powder, salt, and black pepper. If desired, add the shredded Parmesan cheese and stir until melted and fully incorporated.
Add half of the sliced potatoes to a greased 9x13-inch baking dish, arranging them in an even layer. Pour half of the cream sauce over the potatoes, spreading it evenly.
Layer the remaining sliced potatoes on top and cover with the remaining cream sauce. Spread evenly to ensure all potato slices are coated.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the potatoes are tender and the top is lightly golden.
Garnish with freshly chopped parsley before serving. Enjoy warm as a side dish to complement your favorite meal!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 513 mg | 22% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 218 mg | 17% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1025 mg | 22% | |
*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.
