Smoky Potato Bake
Get ready to elevate your comfort food game with this indulgent Smoky Potato Bake, a crowd-pleasing side dish bursting with bold, savory flavors. Tender slices of Russet potatoes are layered with a luscious blend of heavy cream, milk, and a hint of smoked paprika, creating a rich and smoky sauce that gets baked to perfection. Gooey Gruyere cheese adds another layer of decadence, melting beautifully into the potatoes for creamy, cheesy goodness in every bite. Finished with a sprinkle of fresh parsley for a pop of color and brightness, this easy-to-make casserole is a showstopper at family dinners, holiday gatherings, or potlucks. With just 20 minutes of prep time and a golden, bubbly finish fresh from the oven, this recipe is sure to become your new go-to for comforting potato dishes.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 teaspoons Smoked paprika
- 1.5 cups Heavy cream
- 0.5 cups Milk
- 3 minced Garlic cloves
- 2 tablespoons Unsalted butter
- 1.5 cups Gruyere cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Peel and thinly slice the potatoes into 1/8-inch rounds. You can use a mandoline slicer for uniform slices.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, but avoid browning.
Stir in the heavy cream, milk, smoked paprika, salt, and black pepper. Heat the mixture until it just begins to simmer, then remove it from the heat.
Arrange a third of the sliced potatoes in an even layer in the bottom of your prepared baking dish. Pour a third of the cream mixture over the potatoes, spreading it evenly. Sprinkle a third of the Gruyere cheese on top.
Repeat the layering process two more times (potatoes, cream mixture, cheese) until all ingredients are used, finishing with a cheese layer on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly.
Remove the potato bake from the oven and let it rest for 5-10 minutes before serving. This will allow it to set and make slicing easier.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 122.2 g | 611% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3318 mg | 144% | |
| Total Carbohydrate | 273.8 g | 100% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 20.4 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2237 mg | 172% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 7099 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.
