Creamy Garlic Potatoes

Creamy Garlic Potatoes are a rich, velvety side dish that pairs the comforting taste of tender potatoes with a luscious, garlicky cream sauce. Each bite is a perfect blend of soft, fluffy texture and savory flavor. Whether you’re preparing a hearty family dinner or hosting a weekend gathering, this dish brings warmth and satisfaction to the table.

Why You’ll Love This Recipe

If you adore potatoes in all their forms, this one will truly win your heart. The garlicky cream sauce clings to every slice, transforming humble spuds into a show-stealing comfort food. It’s the ideal side dish that’s easy to make, yet feels a bit indulgent—like something you’d find at a cozy bistro.

Pure Comfort

Creamy Garlic Potatoes are the very definition of comfort food. The creaminess adds a rich, indulgent layer that wraps around the potatoes like a warm hug. It’s a dish that brings people together, encouraging second helpings and full bellies.

Ingredients

For the Potatoes:

• 2 lbs Yukon Gold or russet potatoes, thinly sliced
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder

For the Sauce:

• 1 ½ cups heavy cream
• ½ cup whole milk
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella (optional for extra creaminess)
• Fresh parsley, chopped (for garnish)

What You Need

You won’t need fancy kitchen gadgets for this one. A sharp knife or mandoline slicer makes slicing the potatoes easier. A saucepan for the cream sauce and a baking dish for layering and baking the potatoes are essentials. Aluminum foil helps during the initial bake to ensure the potatoes cook evenly.

Time to Cook

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

Steps to Make It

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

2. Slice the Potatoes

Using a knife or mandoline, thinly slice the potatoes into ⅛-inch rounds. Set them aside in a bowl of cold water to prevent browning.

3. Make the Garlic Cream Sauce

In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant (about 1 minute). Add heavy cream, milk, salt, pepper, and onion powder. Stir in Parmesan and mozzarella, letting the cheeses melt into a smooth sauce. Remove from heat.

4. Layer the Potatoes

Drain and pat dry the potato slices. Arrange half in the baking dish, slightly overlapping. Pour half the cream sauce over. Repeat with the remaining potatoes and sauce.

5. Bake Covered

Cover with foil and bake for 40 minutes.

6. Bake Uncovered

Remove foil and bake for another 20-25 minutes, or until golden and bubbling.

7. Rest and Garnish

Let rest 10 minutes before serving. Sprinkle with chopped parsley for a fresh finish.

Make It Perfect

Use a mandoline slicer to get uniformly thin potato slices, ensuring even cooking. Letting the dish rest before serving helps the sauce thicken and flavors settle.

Mix It Up

Try adding caramelized onions between the layers for a sweet-savory boost. Crumbled cooked bacon or a layer of Gruyère cheese on top before baking adds extra depth. You can also swap the cream for a mix of sour cream and milk for a tangier version.

Perfect Partners

Pair these potatoes with roasted chicken, grilled steak, or even a plant-based main like lentil loaf. A fresh green salad or sautéed green beans adds a refreshing contrast to the richness.

Busy Day Hero

Make this recipe ahead and store it in the fridge before baking. Simply cover and refrigerate for up to 24 hours, then bake as directed when ready. It’s a lifesaver when you want to prep a day in advance.

Work Ahead

The sauce can be made a day in advance and stored in the fridge. The potatoes can be sliced and kept in water to prevent oxidation. This makes assembling the dish a breeze on a busy day.

Save Some For Later

Leftovers keep well! Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through. Add a splash of milk to rehydrate the sauce if needed.

Everyone’s Happy

This dish is a crowd-pleaser with flavors familiar to all ages. Even picky eaters love creamy potatoes, and it’s vegetarian-friendly to suit a range of diets.

Good For You Too

While indulgent, you can lighten it by using half-and-half or evaporated milk instead of heavy cream. Swapping out some cheese for nutritional yeast is another great way to boost flavor while reducing calories.

Easy Clean Up

Use foil under the baking dish in case of bubbling over. Cooking spray keeps cheese from sticking, and soaking the dish afterward makes cleanup simple.

Switch It Up

Use sweet potatoes instead of regular ones for a slightly sweet and colorful twist. Or layer in sliced mushrooms or spinach for a more veggie-forward version.

Simply Perfect

This recipe is proof that simple ingredients can yield extraordinary results. Cream, garlic, and potatoes—it doesn’t get more timeless than this.

FAQs

1. Can I use milk instead of cream?
Yes, but the sauce will be thinner. Try using whole milk or add a bit of flour to thicken it.

2. What’s the best potato for this recipe?
Yukon Gold is ideal because of its creamy texture, but russets work well too.

3. Can I freeze Creamy Garlic Potatoes?
Yes, though the texture may slightly change. Freeze after baking and cool completely.

4. Can I make this in a slow cooker?
Yes, cook on low for 4-5 hours. It won’t get the golden top, but the flavor is still amazing.

5. What cheese can I use instead of Parmesan?
Try Gruyère, white cheddar, or Pecorino Romano for different flavors.

6. How do I make this dairy-free?
Use plant-based cream and cheese alternatives. Oat milk creamers work great.

7. Can I add protein to this?
Sure! Add cooked diced ham, shredded chicken, or sausage between the layers.

Conclusion

Creamy Garlic Potatoes bring irresistible flavor and satisfying comfort to your table with minimal fuss. It’s a versatile, cozy classic that deserves a spot in your weekly dinner rotation. Whether you’re serving it up for a family meal or a festive gathering, these potatoes never fail to impress.

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