Ingredients
- 2 lbs Russet potatoes, peeled and sliced into ¼-inch rounds
- ½ cup unsalted butter
- 1 cup heavy cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- Fresh parsley, finely chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Peel and slice potatoes into ¼-inch rounds. Boil in salted water for 8 minutes until just tender. Drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in heavy cream, onion powder, and garlic powder. Simmer for 5 minutes until slightly thickened.
- Layer cooked potatoes in the baking dish and pour the cream sauce evenly over them.
- Cover with foil and bake for 30 minutes, removing foil halfway to allow the top to lightly brown.
- Garnish with fresh parsley and serve warm.
Notes
- Add a pinch of paprika or cayenne for a hint of spice.
- Substitute some Russet potatoes with sweet potatoes for color and sweetness.
- Include sautéed onions for added depth of flavor.
- Reheat gently with a splash of cream to maintain texture.
- Prepare sauce and potatoes ahead and assemble just before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
