Potato Bake with Garlic and Rosemary
Experience pure comfort food perfection with this Potato Bake with Garlic and Rosemary, a rustic yet elegant dish that combines creamy indulgence with fragrant, earthy flavors. Thinly sliced potatoes are layered with a rich, garlic-infused cream mixture, topped with golden Parmesan cheese and accented by the aromatic touch of fresh rosemary. This classic side dish is baked to perfection, achieving a crispy, golden crust while the inside remains tender and flavorful. Simple yet sophisticated, it pairs wonderfully with roasted meats or a fresh salad, making it a versatile addition to any dinner table. With minimal prep and an hour of baking time, this potato bake is the ultimate crowd-pleaser for weeknight meals or special occasions. Keywords: potato bake, garlic and rosemary, creamy potato recipe, parmesan potato casserole, easy side dish.
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Ingredients
- 1.5 kg Potatoes
- 4 Garlic cloves
- 3 Fresh rosemary sprigs
- 250 ml Heavy cream
- 250 ml Milk
- 50 g Parmesan cheese, grated
- 30 g Unsalted butter
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a baking dish with a thin layer of butter or olive oil.
Step 2
Peel the potatoes and slice them thinly (about 3–4 mm thick). Use a mandoline slicer for even slices if available.
Step 3
Crush the garlic cloves with the flat side of a knife and peel them. Finely chop two cloves and reserve the other two for the cream mixture.
Step 4
In a small saucepan, combine the heavy cream, milk, two whole garlic cloves, and one rosemary sprig. Gently heat the mixture over low heat for 5–7 minutes, allowing the flavors to infuse. Remove from heat and discard the garlic and rosemary.
Step 5
Layer one-third of the potato slices in the baking dish, slightly overlapping them. Sprinkle with a pinch of salt, pepper, and some of the chopped garlic.
Step 6
Repeat the layering process two more times, seasoning each layer and ensuring the chopped garlic is evenly distributed.
Step 7
Pour the infused cream mixture evenly over the potatoes, allowing it to seep through the layers.
Step 8
Sprinkle the grated Parmesan cheese evenly over the top layer. Dot the top with small pieces of butter for extra richness.
Step 9
Place the remaining rosemary sprigs decoratively on the top for aroma and presentation.
Step 10
Cover the dish tightly with foil and bake in the preheated oven for 40 minutes.
Step 11
Remove the foil and increase the oven temperature to 200°C (390°F). Bake for an additional 15–20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Step 12
Remove the dish from the oven and allow it to rest for 5–10 minutes before serving. Garnish with an extra sprig of fresh rosemary, if desired.
Nutrition Facts
| Serving size | (2124.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2930.9 |
| Total Fat 145.5g | 0% |
| Saturated Fat 80.9g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 389.6mg | 0% |
| Sodium 3550.4mg | 0% |
| Total Carbohydrate 335.0g | 0% |
| Dietary Fiber 34.0g | 0% |
| Total Sugars 30.3g | |
| Protein 67.3g | 0% |
| Vitamin D 113.4IU | 0% |
| Calcium 1131.9mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 8499.3mg | 0% |
Source of Calories