Creamy Pour-Over Baked Potatoes
These creamy pour-over baked potatoes are tender on the inside and surrounded by a rich, savory cream sauce. The potatoes are baked until golden and bubbling, making this an easy side dish for roasted chicken, beef, pork, or a simple family dinner.
Ingredients
- 6 medium russet potatoes
- 2 tablespoons butter, plus extra for the baking dish
- 1½ cups heavy cream
- ½ cup whole milk
- 3 cloves garlic, finely minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Prepare the oven: Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish.
- Prepare the potatoes: Peel the potatoes if desired and slice them very thinly, about ⅛ inch thick. Try to keep the slices similar in thickness so they cook evenly.
- Arrange the potatoes: Place the potato slices in the prepared baking dish, slightly overlapping them in layers.
- Make the creamy mixture: In a bowl, whisk together the heavy cream, milk, minced garlic, salt, black pepper, and thyme.
- Pour over the potatoes: Slowly pour the cream mixture evenly over the entire dish, making sure it reaches down between the potato layers.
- Add butter and cheese: Dot the top with the 2 tablespoons of butter. Sprinkle the cheddar and Parmesan evenly over the potatoes.
- Cover and bake: Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Covering the dish first allows the potatoes to become tender without the cheese browning too quickly.
- Finish uncovered: Remove the foil and continue baking for another 25–35 minutes, or until the potatoes are completely tender and the top is golden brown and bubbling.
- Rest before serving: Remove the dish from the oven and let it rest for 10–15 minutes. This gives the creamy sauce time to thicken and makes the potatoes easier to serve.
- Garnish: Sprinkle with fresh parsley if desired and serve warm.
Helpful Tips
- Slice the potatoes evenly; thick slices may remain firm while thinner slices become overcooked.
- Don’t rinse the sliced potatoes. Their natural starch helps thicken the creamy sauce.
- If the top browns too quickly, loosely cover it with foil during the final baking stage.
- For extra flavor, add a little cooked bacon, caramelized onion, or sliced green onion.
- Leftovers can be refrigerated in a covered container for 3–4 days and reheated gently in the oven or microwave.
