Potato and Chive Bake
Indulge in the comfort of a creamy and aromatic Potato and Chive Bake, a dish that combines layers of thinly sliced Russet potatoes with a rich, garlic-infused cream sauce and a sprinkle of fresh chives and Parmesan cheese. Perfectly golden and bubbling from the oven, this recipe is a show-stopping side dish that pairs beautifully with roasted meats or stands alone as a vegetarian delight. With a hint of nutmeg enhancing the velvety cream and a crispy cheese topping, this hearty bake offers a luxurious twist on classic potato casseroles. Ready in just 1 hour and 20 minutes, it’s an easy yet elegant crowd-pleaser for family dinners, holidays, or any occasion that calls for comfort food at its finest.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 tablespoons Chives
- 1.5 cups Heavy cream
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and use a mandoline or sharp knife to thinly slice them (approximately 1/8-inch thick).
Mince the garlic cloves and finely chop the chives. Set both aside.
In a small saucepan over medium heat, combine the heavy cream, butter, minced garlic, salt, black pepper, and ground nutmeg. Stir until the butter is melted and the mixture is heated through (do not let it boil).
Arrange a single layer of potato slices in the prepared baking dish, slightly overlapping each slice.
Spoon a small amount of the cream mixture over the potatoes and sprinkle with a portion of the chopped chives and grated Parmesan cheese.
Repeat layering the potatoes, cream mixture, chives, and Parmesan until all ingredients are used, finishing with a layer of cream and cheese on top.
Cover the baking 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 top is golden brown and the potatoes are tender (a knife should slide through easily).
Remove from the oven and let the bake rest for 5-10 minutes before serving. Garnish with extra chives, if desired.
Nutrition Facts
Calories |
2588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 3309 mg | 144% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 12.2 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5878 mg | 125% | |
*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.
