Have you tried the Creamy Garlic Potato Bake before? There are many versions of this recipe all over the world. This however, is my mother in law, Jackie’s recipe. We have been enjoying this dish for many years and everyone begs for it and never seems to tire of it. It’s always a big hit.
The thing I love the most about this dish is how very easy it is to make. The recipe is simple and the ingredients are easy to find. You can enjoy this dish as a perfect accompaniment to any celebration. Perfect for a BBQ, Christmas, Thanksgiving or a Dinner Party.
The beauty of the Creamy Garlic Potato Bake is that it can easily be transformed into the Creamy Garlic Pumpkin or Butternut Bake. Just replace the potatoes with pumpkin or butternut, or make up your own version by combining the two.
You can serve this dish straight out of the oven, piping hot. Or, you can leave it in the oven once cooked (with the oven turned off), until you’re ready to eat. It can also be enjoyed warm or cold. It is wonderfully versatile dish.
I sourced my ingredients for this recipe from Little Farms in Singapore here.
Do you like onion and cheese? If so, you can make the aussie version. You can add sliced onion and cheese to the potatoes before pouring over your cream.
Do you have any alternative recipes for this dish? Let me know in the comments.
A wonderful accompaniment to any event or occasion. Perfect for a BBQ, Christmas or Thanksgiving or an intimate Dinner Party.
- 5 Large Potatoes Peeled and cut into 12 pieces
- 6 Cloves Garlic Chopped or grated
- 1 250g Container Double Cream (or 1 Liter single cream)
- 2 Cups Full Cream Milk (no milk if using single cream)
- 1-2 Tsp Sea Salt To taste
-
Preheat the oven to 180 degrees Celsius
-
Place peeled and cut up potatoes into a large oven proof dish
-
Sprinkle chopped garlic evenly over the potatoes
-
Salt the potatoes (you can liberally salt the dish as potatoes soak up the salt)
-
Whisk or blend the cream and milk together. (Do not blend for too long as the cream will become whipped). If you are using single cream, buy a liter of cream and pour it over the dish. If you are using double cream, you will need to use milk to make sure the cream is a liquid consistency so that you can pour it over the potatoes.
-
Pour the cream and milk mixture over the potatoes
-
Cover the dish with tin foil to prevent the cream from burning.
-
Place the dish in the oven with the foil on for 30 minutes
-
Remove the foil and place in the oven for another 30 minutes, or until the potatoes are soft and ready with a lovely brown topping.
Recent Comments