Creamy Garlic Potatoes are a seriously easy side dish that you can serve with ANYTHING! Loaded with garlic, herbs and cheese this creamy potato recipe is an utterly delicious way to roast potatoes! Oven baked these garlic creamy potatoes will soon be on repeat in your side dish rotation.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Simple ingredients: you will be able to get everything you need to make the recipe from your local grocery store. They are all easy, year round ingredients that will be easy to get your hands on.
- Crowd pleasing: oven roasting potatoes in a cream sauce with thyme and rosemary is next level DELICIOUS! Everyone at the Thanksgiving dinner or Christmas table will appreciate the effort you have put in as they taste the creamy cheesy potatoes 😉👍.
- Versatile: there is not a lot of mains that these potatoes won't pair well with. They are versatile and as such lend themselves to be served with a wide variety of recipes. Try them with the roast chicken, the marinated lamb ribs or the Italian short ribs.
- Budget friendly: this is a cost effective recipe for roasting potatoes and some ingredients needed are pantry staples that you may already have on hand.
- Taste and texture: from the melt in your mouth potatoes to the smooth buttery garlic and cheese sauce this creamy garlic potatoes recipe will tick a lot (if not all) your potatoes boxes 😂👌.
The photo below is to show you everything you need to make the garlic cream sauce potatoes recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Salt and pepper: we use a little bit of salt and black pepper to season the potatoes.
- Dried onion: saving time chopping and tears, you will find this in the herbs and spices section of the supermarket. They are dried flakes of onion.
- Thyme: we use 2 dried herbs to add flavor to the potatoes. The dried thyme is the 1st of these 2 herbs.
- Rosemary: aromatic and versatile, the dried rosemary is the 2nd of the dried herbs in the recipe.
- Parmesan cheese: we wouldn't be able to call them cheesy potatoes without cheese my friend 😂👍. Store bought grated or fresh parmesan cheese that you grate yourself will be perfect.
- Garlic: we use fresh garlic cloves and peel the skin and cut the little end bit off. During the cook time they soften and will melt like butter in your mouth.
- Parsley: this fresh herb gives us an ideal way to garnish the dish for serving with pops of colour along the way. I use fresh parsley then take kitchen scissors to finely chop the leaves.
- Cream: the type of cream we need to use in the recipe is heavy cream. This is different from dollop, whipped or cream cheeses.
- Potatoes: washed potatoes like you see in the photo above are ideal for the recipe. They have a white or cream coloured skin with cream coloured flesh. We keep the skins on and give them a dice to prepare them for baking.
Top Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by preparing the potatoes.
- Dice the potatoes (Photo 1)
- Prepare the garlic cloves (Photo 2)
- Add the cream to a mixing bowl (Photo 3)
- Add the garlic cloves to the cream (Photo 4)
👩🍳 How to Make Creamy Garlic Potatoes
Start to make the recipe by getting the potatoes sorted. There is no need to peel them, however, use do take a knife and chopping board and cut them into small pieces.
Next prepare the garlic like you see being done in the photo above.
Once the garlic is ready add the cream to a medium bowl and then add the garlic to the cream.
- Add the salt and pepper (Photo 5)
- Then add the dried onion (Photo 6)
- Add the dried thyme (Photo 7)
- Next add the rosemary (Photo 8)
Then we want to add the salt and black pepper, dried onion, thyme and rosemary to the garlic and cream to make the potato sauce.
Use a mini whisk or fork to gently stir these together until consistently combined.
- Add the parmesan cheese to the cream sauce (Photo 9)
- Whisk till combined (Photo 10)
- Spray a skillet with cooking il (Photo 11)
- Transfer the diced potatoes into the skillet (Photo 12)
🧀 Creamy Garlic Potato Bake
Next add half of the cheese to the cream and garlic sauce then stir to gently fold this in.
Then spray an oven proof skillet with cooking oil and transfer the diced potatoes into the base of the skillet as shown in the photo above.
- Spread the potatoes out into the bottom of the skillet (Photo 13)
- Pour the garlic cream sauce over the top (Photo 14)
- Push the potatoes under the sauce (Photo 15)
- See how they are all in the sauce, aim for this 😉👍 (Photo 16)
Once the potatoes are in the base of the skillet, you can pour the cream sauce over the top of them. Then use a spoon to gently push them down a little bit so that they are covered by the sauce and not sticking up out of it.
- Sprinkle parmesan cheese over the potatoes (Photo 17)
- They will look like this photo (Photo 18)
- Cover the skillet with foil (Photo 19)
- Cook the potatoes for 1 hour (Photo 20)
Then taking the remaining parmesan cheese and sprinkle that over the top of the dish.
Then cover it with aluminum foil. Place the potatoes into the preheated oven (important so they start cooking right away) on the middle shelf.
Let the potatoes cook for 30 minutes. Then open the oven, use an oven mitt to remove the aluminium foil and bake for a further 30 minutes.
Once the potatoes are cooked and the surface of the dish golden brown, use the oven mits to remove the skillet and place it onto a heat proof surface.
Then when ready sprinkle the top of the potatoes with the finely chopped parsley and get ready for everyone to dive in!
🍽 Serving Suggestions
You are practically unlimited when it comes to the variety of ways that you can enjoy and serve this dish!
👍 How to Guide
How to Store
Store leftovers in a sealed airtight container in the fridge for up to 3 days. They are best reheated before being consumed.
How to Reheat
Place leftovers on a plate and cover with cling wrap. Then heat in the microwave for 1-3 to minutes until heated through.
How to Freeze
I do not recommend freezing leftovers of this dish. Cream sauces can return funny results when frozen and you are trying to reheat so save yourself the disappointment and simply heat and let them eat 😉👍.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- For other herbs you can use dried parsley in place of either the rosemary or the dried thyme.
- If you are not a huge garlic lover (and why not 😂👍). You can reduce the amount of cloves you use for the sauce.
- You can use pecorino romano cheese (equivalent amount) in place of the parmesan cheese if you wish too.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- You want to give the cast iron skillet a really good spray with cooking oil so that the potatoes don't stick to the pan.
- If you remember from the Skin on Roast Potatoes we keep the skin on the potatoes. This keeps the prep time for the recipe down to a minimum.
- Make sure that the pieces of diced potatoes are small. This ensures that they will cook in the set time frame in the recipe card.
- We also want to make sure that when we are putting the potatoes into the oven, it has had time to preheat. Otherwise this can set us back up to 30 mins of needing additional time for the potatoes to cook. So preheat the oven as you are getting your chop on and it will be good to go once you have combined the dish.
- You do need to ensure that the potatoes are covered by the sauce when put into the oven to ensure they will cook throughout during the period of oven baking.
- Covering the potatoes to start with allows them to start cooking before the cheese on the surface of the dish melts. Removing the foil and cooking them uncovered for the 2nd part of the cook time ensures that the cheese melts and turns a lovely golden brown colour.
🤓 Frequently Asked Questions
How do you make creamy garlic potatoes from scratch?
To make creamy garlic potatoes start by dicing the potatoes. Then make the garlic herb sauce. Next transfer the mixture into a skillet and oven roast the dish for an hour to cook.
What do I serve creamy garlic potatoes with?
Think anything and everything when it comes to serving this recipe. The potatoes are perfect to serve with pork, chicken, fish, steak, sausages and ribs.
Should you boil potatoes before roasting?
For this recipe we do not need to boil or parboil the potatoes before roasting. This is because the potatoes get cooked in the creamy garlic sauce.
😍 More Easy Side Dish Recipes
It can be fun to make the side dishes even more something to look forward to than the main dish! Here are some more ideas to keep your side dish game on:
- Potato And Sweet Potato Bake
- Fried Cabbage and Bacon
- Roasted Capsicums (Bell Peppers)
- Mashed Peas
- Tortilla Garlic Bread
- Easy Boiled Garlic Butter Potatoes
- Horseradish Mashed Potatoes
- Muffin Tin Potatoes
Creamy Garlic Potatoes
- Skillet, baking dish or french pan
- Glass measuring jug or medium bowl
- Mini whisk
- Standard chopping knife
- Chopping board
- 4 cups diced potatoes Note 1
- 2 heads garlic Note 2
- 600 ml/20 oz cream
- 1 tablespoon dried onion Note 3, also note 4
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup parmesan cheese Note 5
- parsley stems removed, leaves finely chopped with kitchen scissors.
- Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5
- Potatoes: use a knife and chopping board to dice your potatoes into small pieces.
- Garlic: peel the garlic, remove the skin and cut the hard end off each clove.
- Skillet: spray a 26cm or 10 inch oven safe skillet (or baking dish) with cooking oil.
- Garlic cream sauce: add the cream, garlic, dried onion, rosemary, thyme, salt, pepper and half of the parmesan cheese to a medium sized bowl and whisk to combine.
- Diced potatoes: transfer the diced potatoes into your skillet or baking dish.
- Combine: pour the garlic cream sauce into the skillet and ensure all potato pieces are pushed under the liquid.
- Cheese topping: sprinkle the remaining parmesan cheese on top of the potatoes.
- Cover: place a layer of aluminium foil over the top of the skillet.
- Oven bake: place the skillet into the oven on the middle shelf. Oven bake the potatoes for 30 mins, then use an oven mitt to hold the dish and remove foil and bake for a further 30 to 40 mins. Note 6
- Rest: once the potatoes are cooked, remove the skillet from the oven using oven mitts, place it onto a heatproof surface and allow it to cool for 3- 5 mins as the sauce thickens (naturally).
- To serve: garnish the potatoes with freshly chopped parsley and serve hot.
- Note 1 Potatoes: I use standard white washed potatoes when making this recipe.
- Note 2 Garlic: as the garlic cooks in the cream sauce it becomes soft and tender. It is simply irresistible!!
- Note 3 Dried onion: the dried onion saves time and tears! Find it in the spices section of the supermarket with the other herbs. It is SO easy to use and doesn't involve peeling an onion, removing the skin and slicing it in order to get that unique onion flavour.
- Note 4 Measurements: an Australian tablespoon is used for the recipe. It measures 20ml. Please keep in mind that this is slightly bigger than an American one that measures 15ml.
- Note 5 Parmesan cheese: we use ¼ cup parmesan cheese in the creamy sauce and ¼ cup parmesan cheese on top of the potatoes, total ½ cup in recipe.
- Note 6 Cook time: once the cheese has melted and the cook time is up, test the potato is cooked by using a skewer inserted into a piece of potato and ensure it goes through easily with no resistance. If there is resistance, cover the dish (to prevent the cheese over browning) and cook the dish for a further 5 to 10 minutes.
Recipe published May 2020, updated in September 2023 with more tasty tips for you to create the dish perfectly 👍👌.