Creamy Garlic Parmesan Baked Potatoes
A rich, cheesy, and comforting potato side dish made with a smooth garlic Parmesan cream sauce and baked until golden and bubbly.
Ingredients
- 1.5 kg potatoes (about 6–7 large potatoes), peeled and sliced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (500 ml)
- 1 cup heavy cream (250 ml)
- 1 cup grated Parmesan cheese
- 1 small onion, finely chopped (optional)
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 cup shredded mozzarella cheese (optional, for topping)
Instructions
1. Prepare the potatoes
Preheat oven to 180°C (350°F).
Place the sliced potatoes in a baking dish. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.
2. Make the cream sauce
In a saucepan over medium heat, melt the butter.
Add the chopped onion (if using) and minced garlic. Cook until fragrant and soft.
Stir in the flour and cook for about 1 minute.
Gradually pour in the milk while whisking continuously to prevent lumps.
Add the heavy cream, thyme, salt, and pepper. Cook until the sauce thickens.
Stir in half of the Parmesan cheese and mix until melted and smooth.
3. Assemble
Pour the creamy garlic sauce evenly over the potatoes in the baking dish.
4. Bake
Cover with aluminum foil and bake for 35–40 minutes.
Remove the foil, sprinkle the remaining Parmesan and mozzarella cheese on top, and bake for another 15–20 minutes until golden brown and the potatoes are tender.
5. Serve
Garnish with fresh parsley and let rest for 5 minutes before serving.
This dish pairs perfectly with roasted chicken, grilled meat, or can be enjoyed on its own as a comforting meal.