Potato Herb Bake
Elevate your comfort food game with this irresistible Potato Herb Bake—a creamy, cheesy potato casserole infused with fragrant thyme, rosemary, and parsley for a burst of fresh herb flavor. Thinly sliced russet potatoes are layered with rich Parmesan cheese and a luxurious garlic-infused cream sauce, then baked to golden, bubbly perfection. This easy-to-make dish, featuring a heavenly combination of buttery creaminess and crispy edges, is the ultimate crowd-pleaser for family dinners, holiday spreads, or cozy weekend meals. Ready in just over an hour, this versatile side dish pairs beautifully with roasted meats or fresh green salads—and is sure to become a staple in your recipe collection. Perfect for lovers of comforting potato bakes and herb-forward flavors!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1.5 cups Heavy cream
- 3 tablespoons Butter
- 2 cloves Garlic
- 2 teaspoons Thyme
- 1 teaspoon Rosemary
- 1 tablespoon Parsley
- 0.5 cup Grated Parmesan cheese
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with butter and set aside.
Peel and slice the potatoes into thin rounds, about 1/8 inch thick. Use a mandoline slicer for uniformity if you have one.
In a saucepan over medium heat, melt the butter and sauté the minced garlic for 1-2 minutes until fragrant.
Add the heavy cream, thyme, rosemary, salt, and black pepper to the saucepan. Stir the mixture and let it heat gently for 3-4 minutes. Remove from heat.
Arrange a single layer of potato slices in the prepared baking dish, slightly overlapping them. Sprinkle a pinch of parsley and a bit of Parmesan cheese over the layer.
Pour a small amount of the cream mixture evenly over the layer of potatoes. Repeat this process, creating alternating layers of potatoes, herbs, Parmesan, and cream until all ingredients are used up. The top layer should have some parsley and Parmesan for a golden crust.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 15 minutes, or until the potatoes are tender, and the top is golden and bubbly.
Remove the dish from the oven and let it rest for 5-10 minutes before serving.
Garnish with additional fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 4708 mg | 205% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 12.3 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 690 mg | 53% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5901 mg | 126% | |
*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.
