Creamy Garlic Potatoes
Creamy Garlic Potatoes are a side dish to serve with ANYTHING! With garlic, herbs and cheese this creamy potato recipe is an easy way to roast potatoes!
Servings: 6
Calories: 503kcal
Equipment
- Skillet, baking dish or french pan
- Glass measuring jug or medium bowl
- Mini whisk
- Standard chopping knife
- Chopping board
Ingredients
- 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
- 1 cup colby cheese or other, grated
Garnish (optional):
- parsley stems removed, leaves finely chopped with kitchen scissors.
Instructions
- 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 and bake: pour the garlic cream sauce into the skillet and ensure all potato pieces are pushed under the liquid. Place a layer of aluminium foil over the top of the skillet (optional). Oven bake for 50 minutes. Then use oven mitts to remove and place on a heatproof surface. Note 6
- Cheese topping: sprinkle the grated cheese on top of the cooked potatoes. Use the oven mitts to return the skillet to the oven and bake for a further 5-10 minutes to allow the cheese to melt.
- Rest: once the cheese has melted, 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.
Video
Notes
- 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 cook the dish for a further 5 to 10 minutes then test again.
Nutrition
Calories: 503kcal | Carbohydrates: 31g | Protein: 9g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 143mg | Sodium: 182mg | Potassium: 723mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1535IU | Vitamin C: 32mg | Calcium: 203mg | Iron: 2mg