Potato Bake with Garlic and Rosemary
Experience pure comfort food perfection with this Potato Bake with Garlic and Rosemary, a rustic yet elegant dish that combines creamy indulgence with fragrant, earthy flavors. Thinly sliced potatoes are layered with a rich, garlic-infused cream mixture, topped with golden Parmesan cheese and accented by the aromatic touch of fresh rosemary. This classic side dish is baked to perfection, achieving a crispy, golden crust while the inside remains tender and flavorful. Simple yet sophisticated, it pairs wonderfully with roasted meats or a fresh salad, making it a versatile addition to any dinner table. With minimal prep and an hour of baking time, this potato bake is the ultimate crowd-pleaser for weeknight meals or special occasions. Keywords: potato bake, garlic and rosemary, creamy potato recipe, parmesan potato casserole, easy side dish.
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Recipe Information
Ingredients
- 1.5 kg Potatoes
- 4 Garlic cloves
- 3 Fresh rosemary sprigs
- 250 ml Heavy cream
- 250 ml Milk
- 50 g Parmesan cheese, grated
- 30 g Unsalted butter
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 180°C (350°F). Grease a baking dish with a thin layer of butter or olive oil.
Peel the potatoes and slice them thinly (about 3–4 mm thick). Use a mandoline slicer for even slices if available.
Crush the garlic cloves with the flat side of a knife and peel them. Finely chop two cloves and reserve the other two for the cream mixture.
In a small saucepan, combine the heavy cream, milk, two whole garlic cloves, and one rosemary sprig. Gently heat the mixture over low heat for 5–7 minutes, allowing the flavors to infuse. Remove from heat and discard the garlic and rosemary.
Layer one-third of the potato slices in the baking dish, slightly overlapping them. Sprinkle with a pinch of salt, pepper, and some of the chopped garlic.
Repeat the layering process two more times, seasoning each layer and ensuring the chopped garlic is evenly distributed.
Pour the infused cream mixture evenly over the potatoes, allowing it to seep through the layers.
Sprinkle the grated Parmesan cheese evenly over the top layer. Dot the top with small pieces of butter for extra richness.
Place the remaining rosemary sprigs decoratively on the top for aroma and presentation.
Cover the dish tightly with foil and bake in the preheated oven for 40 minutes.
Remove the foil and increase the oven temperature to 200°C (390°F). Bake for an additional 15–20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Remove the dish from the oven and allow it to rest for 5–10 minutes before serving. Garnish with an extra sprig of fresh rosemary, if desired.
Nutrition Facts
Calories |
2931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3550 mg | 154% | |
| Total Carbohydrate | 335.0 g | 122% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 30.3 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1132 mg | 87% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 8499 mg | 181% | |
*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.
