I love how simple these potatoes are to make, yet they come out tasting like something from a high-end restaurant. The garlic-infused cream sauce blends with herbs and melted cheese to coat every piece of potato in rich, savory flavor. It’s baked until golden and bubbling, making it a perfect cozy side dish that pairs beautifully with roasted meats, grilled vegetables, or even as a main with a fresh salad.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup parmesan cheese (divided: ¼ cup in sauce, ¼ cup on top)
1 cup colby cheese or other grated cheese
Optional garnish: freshly chopped parsley
Directions
I preheat the oven to 180°C (350–375°F), Gas Mark 4–5.
I dice the potatoes into small, even pieces using a sharp knife and cutting board.
I peel the garlic cloves, trim the hard ends, and set them aside.
I spray a 10-inch (26cm) oven-safe skillet or baking dish with cooking oil.
In a mixing bowl, I whisk together the cream, garlic cloves, dried onion, rosemary, thyme, salt, pepper, and ¼ cup of the parmesan cheese to make the garlic cream sauce.
I transfer the diced potatoes to the skillet and pour the cream mixture over them, making sure all the potatoes are submerged.
I cover the skillet with aluminum foil (optional) and bake for 50 minutes.
After baking, I carefully remove the dish and test the potatoes with a skewer—if it slides through easily, they’re ready. If not, I bake for 5–10 minutes longer.
I sprinkle the remaining ¼ cup of parmesan cheese and the 1 cup of grated colby cheese over the top and return the dish to the oven. I bake for another 5–10 minutes, until the cheese is melted and bubbly.
Once out of the oven, I let the dish rest for 3–5 minutes to allow the sauce to thicken naturally.
I garnish with chopped parsley and serve hot.
Servings and timing
This recipe serves 6. Prep time: 10 minutes Cook time: 1 hour Total time: 1 hour 10 minutes
Variations
I sometimes add thin slices of red onion or leeks for extra depth.
For a spicier version, I stir in a pinch of crushed red pepper flakes.
When I want a smoky flavor, I replace colby with smoked gouda or add a dash of smoked paprika.
I’ve layered in cooked bacon pieces or ham for a heartier twist.
For extra crunch, I sprinkle breadcrumbs over the cheese before the final bake.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or toaster oven at 350°F until warmed through. A splash of cream or milk added before reheating helps bring the sauce back to life. Microwaving works too but tends to soften the texture more.
FAQs
Can I make this ahead of time?
Yes, I often assemble it earlier in the day and keep it refrigerated until I’m ready to bake. I add about 10 extra minutes to the baking time when cooking from cold.
Do I have to peel the potatoes?
I usually leave the skins on for added texture and nutrients, but peeling works fine if I want a smoother bite.
Can I use fresh onion instead of dried?
Yes, I’ve sautéed finely chopped onion and added it to the sauce in place of dried onion. It adds a slightly different texture and flavor.
What kind of cream should I use?
I use regular thickened cream or heavy cream. Half-and-half works too but will be a little lighter.
Can I freeze this dish?
I don’t recommend freezing—it can affect the texture of the cream and potatoes. It’s best enjoyed fresh or refrigerated for a few days.
Conclusion
These Creamy Garlic Potatoes are the ultimate side dish for any occasion. With their rich, garlicky flavor, cheesy top, and silky cream sauce, they always hit the mark. Whether I’m cooking a holiday feast or just want something satisfying with dinner, this recipe is one I keep coming back to.
