Garlic Parmesan Potato Bake

Thin potato slices bake in a garlic cream sauce until tender, then finish uncovered with Parmesan on top. The result is a bubbling side dish with a lightly browned crust. Slicing evenly and testing the centre matter more than sticking rigidly to the timer.

Ingredients

• 1 kg potatoes, scrubbed
• 200 ml heavy cream
• 150 ml milk
• 3 garlic cloves, minced
• 80 g Parmesan, finely grated
• 20 g butter
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped parsley

Method

1. Heat the oven to 190°C / 375°F. Butter a 20 × 28 cm shallow baking dish with the measured butter.
2. Slice the potatoes evenly, about 3 mm thick. Do not rinse after slicing; the surface starch helps thicken the sauce.
3. Whisk cream, milk, garlic, salt, pepper and 50 g Parmesan.
4. Arrange the potato slices in overlapping layers in the dish. Pour over the cream mixture and press lightly so it runs between the slices.
5. Cover tightly with foil and bake for 35 minutes. Remove the foil, scatter with the remaining 30 g Parmesan and bake for another 20–30 minutes until golden and a knife slips easily through the centre.
6. Rest for 10 minutes, then scatter with parsley and serve. Refrigerate cooled leftovers within two hours and use within three days.

Slice the potatoes evenly

Aim for slices about 3 mm thick so they cook at the same pace. A mandoline helps, but use its guard. Waxy or all-purpose potatoes keep recognisable layers. Very thick slices need longer under the foil.

Let the cream reach every layer

Pour the cream mixture slowly and gently press down on the potatoes. The liquid should run between the slices. Do not pack the dish so tightly that the centre becomes one solid stack.

Cover first, brown at the end

Foil traps steam while the potatoes soften. Uncover only after the first 35 minutes, then add the reserved cheese. If the top is ready before the centre, cover loosely again and continue until a knife meets little resistance.

Give the sauce time to settle

A ten-minute rest lets the sauce thicken slightly and makes portions easier to lift. Add parsley after baking so its fresh colour stays visible. This bake is rich enough to serve alongside a simple vegetable dish.

FAQs

How many portions does this make?

This recipe makes 6 portions using the dish size given in the method.

How do I check when it is ready?

Cover tightly with foil and bake for 35 minutes. Remove the foil, scatter with the remaining 30 g Parmesan and bake for another 20–30 minutes until golden and a knife slips easily through the centre.

Can I keep leftovers?

Rest for 10 minutes, then scatter with parsley and serve. Refrigerate cooled leftovers within two hours and use within three days.