🥔 Creamy Garlic Potatoes (Baked)

🛒 Ingredients (Serves 4–6)

• 2 lbs (900g) potatoes (Yukon Gold or Russet), thinly sliced

• 2 tbsp butter

• 3 cloves garlic, minced

• 2 tbsp all-purpose flour

• 1½ cups milk (warm)

• 1 cup heavy cream

• 1 cup shredded cheddar cheese

• ½ cup grated Parmesan

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

• Fresh parsley (for garnish)

🔪 Instructions

1️⃣ Prep the Potatoes

• Peel (optional) and slice potatoes thin (about 1/8 inch).

• Keep slices even for uniform cooking.

2️⃣ Make the Cream Sauce

1. Melt butter in a saucepan over medium heat.

2. Add garlic; cook 30 seconds.

3. Stir in flour; cook 1 minute (don’t brown).

4. Gradually whisk in warm milk and cream.

5. Cook until thickened (3–5 minutes).

6. Stir in half the cheddar, salt, pepper, and paprika.

3️⃣ Assemble

1. Preheat oven to 375°F (190°C).

2. Grease a baking dish.

3. Layer half the potatoes.

4. Pour half the sauce.

5. Repeat layers.

6. Top with remaining cheddar and Parmesan.

4️⃣ Bake

• Cover with foil and bake 40 minutes.

• Remove foil and bake 15–20 minutes more until golden and fork-tender.

• Let rest 10 minutes before serving.

🍽 Serving Ideas

• Roast chicken

• Grilled steak

• Baked salmon

• Holiday dinners

🔥 Pro Tips

• Use Yukon Gold for creamier texture.

• Slice evenly (a mandoline helps).

• Let it rest before serving — it thickens as it cools.

• Add crispy bacon bits for extra flavor.

❓ Q & A

Q: Can I make this ahead?

A: Yes! Assemble and refrigerate up to 24 hours. Add 5–10 extra minutes to bake time.

Q: Can I use only milk (no cream)?

A: Yes, but it’ll be less rich. Add extra cheese for creaminess.

Q: How do I prevent curdling?

A: Warm milk first and bake at moderate temperature.

Q: Can I make it on stovetop?

A: Yes — simmer sliced potatoes directly in cream sauce until tender.

Q: Can I freeze it?

A: Not ideal. Cream-based dishes can become grainy after freezing.