Baked cream potatoes
Sliced potatoes baked in garlic cream with black pepper
Thin potato slices and onion baked in fresh cream with plenty of garlic and coarse black pepper until tender and browned at the edges. Serve as a side dish with pizza or pasta, or as a snack with chilli and tomato sauce.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 14 oz potatoescut in 6 mm slices
- 1 onionslarge, about 1 cup, cut into thin strips
- 2 tbsp garlicfinely chopped
- 1 ¼ cups fresh cream1¼ cups
- 1 tsp black peppercoarsely ground
- 1 tsp saltor to taste
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat the oven to 400°F. To keep sliced potatoes white while you prepare the rest, soak them in water with a little milk added, then drain and pat dry.
Step 2: To peel the garlic easily, soak the cloves in hot water for 5 minutes first.
Step 3: Place 14 oz potatoes in a baking tray. Add 1 onions, 2 tbsp garlic, 1 ¼ cups fresh cream, 1 tsp black pepper and 1 tsp salt and mix well.
Step 4: Cover with a lid or foil and bake for 30 minutes until the potatoes are cooked and the sides are brown.
30 minStep 5: If the potatoes are not yet tender when pierced with a knife, uncover and bake for 10 minutes more. Serve hot with chilli and tomato sauce.
10 min
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 3 g
- Carbs
- 15 g
- Fat
- 19 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does baked cream potatoes take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onions?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
TashmijabiMashed potatoes with stretchy cheese
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
Georgian
Jamaican callalooSteamed callaloo greens
In Jamaica, callaloo means the leaves and tender stems of a type of amaranth, sold in big bundles in every market from Coronation Market in Kingston to Santa Cruz in St Elizabeth. It's steamed down with onion, tomato, garlic and thyme into soft, savoury greens with a mild mineral sweetness, and eaten at breakfast with fried dumplings, boiled green bananas or hard dough bread, or as a side at dinner. Spinach or Swiss chard can stand in if you can't find callaloo. Chef's tip: peel the fibrous skin from the thicker stems with a small knife and slice the stems and leaves finely across, about 1 cm wide. That's how Jamaican cooks get callaloo that's tender all the way through rather than stringy.
Jamaican
Yorkshire puddings
In Yorkshire the pudding was once served first, on its own with gravy, to fill people up before the meat; today these puffed, crisp-edged cups sit beside the roast at Sunday lunch all over England. The batter is nothing but eggs, flour and milk, and the trick is in the heat: smoking-hot fat in the tin and a hot oven. Serve with onion gravy for a vegetarian roast. Chef's tip: rest the batter for at least 30 minutes, which helps the puddings rise tall and even.
British