These Creamy Garlic Sauce Potatoes are rich, savory, and melt-in-your-mouth delicious. I love how tender the potatoes get while being smothered in a velvety garlic cream sauce. It’s the kind of comfort food that’s perfect as a side dish for any meal.
Why You’ll Love This Recipe
I love this recipe because it’s simple to make but feels luxurious. The creamy garlic sauce is deeply flavorful, and the potatoes soak it all up beautifully. It’s the perfect side for roasted meats, holiday dinners, or even a cozy weeknight meal.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Yukon Gold or red potatoes, sliced or quartered
- Butter
- Garlic, minced
- Heavy cream or half-and-half
- Grated Parmesan cheese
- Salt and pepper
- Fresh thyme or parsley (optional for garnish)
directions
- I preheat the oven to 400°F and grease a baking dish.
- I boil the sliced potatoes in salted water for about 8–10 minutes until just tender, then drain.
- In a saucepan, I melt butter over medium heat and sauté the garlic for 1–2 minutes until fragrant.
- I stir in the cream and bring it to a simmer, then add Parmesan, salt, and pepper. I let it cook for a few minutes until slightly thickened.
- I arrange the potatoes in the baking dish and pour the creamy garlic sauce evenly over them.
- I bake uncovered for 20–25 minutes until bubbly and golden on top.
- I garnish with chopped herbs and serve warm.
Servings and timing
This recipe serves 4 and takes about 45 minutes from start to finish.
Variations
Sometimes I add a pinch of nutmeg or Dijon mustard to the sauce for depth. I also layer in thinly sliced onions or use a mix of sweet and regular potatoes for contrast. For a cheesy twist, I add shredded mozzarella or Gruyère.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for about 15 minutes or microwave in short intervals until warmed through.
FAQs
Can I use milk instead of cream?
Yes, but I prefer half-and-half for better texture. Milk will work but results in a thinner sauce.
Do I need to peel the potatoes?
I don’t usually peel them, especially if I’m using Yukon Gold or red potatoes with thin skins.
Can I make this dish ahead of time?
Yes, I assemble it ahead and refrigerate. I bake it fresh when I’m ready to serve.
What can I serve this with?
It’s great with steak, chicken, pork, or as part of a vegetarian spread.
Can I make it dairy-free?
I use plant-based butter, cream, and a vegan Parmesan alternative if I need it dairy-free.
Conclusion
These Creamy Garlic Sauce Potatoes are rich, indulgent, and full of flavor. I love how the garlic cream sauce transforms simple potatoes into something special. Whether it’s a holiday or just dinner at home, this dish always delivers comfort and satisfaction.
Print
Creamy Garlic Sauce Potatoes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boil + Bake
- Cuisine: American
- Diet: Vegetarian
Description
These Creamy Garlic Sauce Potatoes are rich, savory, and ultra-comforting. Tender potatoes are baked in a velvety garlic Parmesan cream sauce until golden and bubbly. A perfect side dish for holidays, dinner parties, or cozy weeknight meals.
Ingredients
- 1½ lbs Yukon Gold or red potatoes, sliced or quartered
- 2 tbsp butter
- 3–4 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional garnish: fresh thyme or chopped parsley
Instructions
- Preheat oven to 400°F. Lightly grease a baking dish.
- Boil sliced potatoes in salted water for 8–10 minutes until just tender. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Stir in cream and bring to a gentle simmer. Add Parmesan, salt, and pepper. Cook until slightly thickened, about 3–5 minutes.
- Arrange potatoes in the baking dish and pour sauce evenly over the top.
- Bake uncovered for 20–25 minutes, until bubbly and golden.
- Garnish with fresh herbs and serve warm.
Notes
- Add a pinch of nutmeg or a teaspoon of Dijon mustard for extra depth.
- Mix in sliced onions or use a blend of sweet and Yukon Gold potatoes for flavor contrast.
- For a cheesier version, top with shredded mozzarella or Gruyère before baking.
- Use plant-based alternatives to make it dairy-free.
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