Description
Thinly sliced potatoes baked in a velvety garlic-herb cream sauce and topped with golden, bubbling cheese.
Ingredients
Scale
- Ingredients for the Potato Base:
- 2 lbs (900 g) baby potatoes (or Yukon gold potatoes), sliced into thin ⅛-inch rounds
- Salt and freshly cracked black pepper, to taste
- Ingredients for the Garlic Herb Cream Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, finely minced
- 1 cup heavy cream
- ½ cup sour cream
- 1 tsp Italian seasoning
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- Ingredients for the Cheesy Golden Topping:
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese (or gruyère / sharp white cheddar)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Optional Savory Add-In:
- ⅓ cup finely chopped smoked turkey bacon or crispy beef bacon bits
Instructions
- Step-by-Step Instructions:
- Prep Pan & Oven: Preheat oven to 375°F (190°C). Lightly grease an 8×11-inch or 9×9-inch baking dish with butter or cooking spray.
- Layer Potatoes: Wash and slice potatoes into uniform rounds. Arrange them evenly in the prepared baking dish, shingling or layering slightly. Season lightly with salt and black pepper.
- Sauté Garlic: Melt butter in a medium saucepan over medium heat. Add minced garlic and cook for 30–60 seconds just until fragrant (do not brown).
- Make Cream Sauce: Whisk in heavy cream, sour cream, Italian seasoning, dried thyme, salt, and black pepper. Whisk over medium-low heat for 2–3 minutes until smooth, warm, and well combined (do not let it rapidly boil).
- Sauce & Top: Pour the warm garlic-herb cream evenly over the sliced potatoes, gently nudging the slices so the sauce settles between the layers. Sprinkle Parmesan, shredded mozzarella, and optional crispy turkey bacon bits evenly across the top.
- Bake Covered: Cover tightly with aluminum foil (tenting slightly so the cheese doesn’t stick) and bake at 375°F (190°C) for 40 minutes.
- Bake Uncovered to Brown: Remove the foil and continue baking uncovered for another 20–25 minutes, until the potatoes are completely fork-tender and the cheese topping is deeply golden and bubbling vigorously around the edges.
- Rest & Garnish: Let the casserole rest for 5–10 minutes to allow the rich sauce to settle and thicken. Garnish with freshly chopped parsley and serve warm!
Notes
- Use a mandoline or sharp chef’s knife to slice potatoes evenly for uniform cooking.
- Cook garlic only until fragrant to avoid a bitter flavor.
- Tent the aluminum foil slightly so it does not stick to the cheese.
- Let the casserole rest 5–10 minutes before serving so the sauce thickens and slices cleanly.
- Keep the cream sauce at medium-low heat and do not let it rapidly boil.
Nutrition
- Calories: 340
Keywords: potato casserole, creamy potatoes, garlic herb, side dish, baked, comfort food, cheese, vegetarian