Toots Creamy Garlic Potatoes
Indulge in the rich, comforting flavors of Toots Creamy Garlic Potatoes, a perfect side dish for any occasion. This decadent recipe combines thinly sliced russet potatoes layered with a luxurious garlic-infused cream sauce and topped with melted Parmesan cheese for a golden, bubbly finish. With just a hint of fresh parsley for a bright, herbal touch, every bite is a harmonious balance of creamy, cheesy goodness and subtle garlic warmth. The dish is oven-baked to perfection, making the potatoes tender and irresistibly flavorful. Ideal for family dinners, holiday feasts, or as a crowd-pleasing addition to any table, this recipe is both easy to make and guaranteed to impress. Keywords: creamy garlic potatoes, cheesy potato bake, Parmesan potatoes, easy potato side dish.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 4 tablespoons butter
- 4 garlic cloves
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a mandoline slicer or a sharp knife. Place them in a bowl of cold water to prevent browning.
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
Melt the butter in a medium saucepan over medium heat. Mince the garlic cloves and add them to the melted butter. Cook for about 1-2 minutes, stirring frequently, until fragrant but not browned.
Reduce the heat to low and add the heavy cream, milk, and salt to the saucepan. Stir well to combine, then remove the mixture from the heat.
Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.
Arrange half of the potato slices in an even layer in the prepared baking dish. Pour half of the garlic cream mixture over the potatoes and sprinkle with half of the grated Parmesan cheese.
Layer the remaining potato slices on top, then pour over the rest of the garlic cream mixture. Top with the remaining Parmesan cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the potatoes are fork-tender and the top is golden and bubbling.
Sprinkle the chopped parsley on top before serving. Let the dish rest for 5 minutes before serving warm.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 238.9 g | 87% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 18.3 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 800 mg | 62% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 6142 mg | 131% | |
*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.
