Creamy Baked Potatoes

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
Learn about The Spruce Eats' Editorial Process
Updated on 10/7/22
Tested by
Young Sun Huh
Young Sun Huh
Tested by Young Sun Huh
Young Sun is a freelance recipe developer, tester, and food stylist with over 15 years of experience in the food industry.
Learn about The Spruce Eats' Editorial Process
Creamy Baked Potatoes

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 8 to 10 servings

For an easy but delicious baked potato dish, try this simple recipe. It has a similar creaminess to potatoes dauphinoise but is much simpler to throw together. There's no need to make a sauce on the stovetop or boil the potatoes first. You simply slice the potatoes and layer them in a baking dish with heavy cream and garlic for a satisfying side dish.

This recipe for creamy baked potatoes proves, once again, that sometimes it is incredibly easy to put delicious food on the table. Your kids will be thrilled. For an easy Shavuot meal, serve these dairy potatoes after the soup along with the salmon and salad and before the cheesecake.

"I used a mandoline to slice the potatoes, which made it very fast and easy to put this dish together. The top came out beautifully browned and the potatoes were nicely creamy. I would recommend using at least 2 teaspoons of kosher salt since the potatoes and cream need a good amount of seasoning." —Young Sun Huh

Creamy Baked Potatoes/Tester Image
A Note From Our Recipe Tester

Ingredients

  • Cooking spray

  • 10 medium Yukon Gold potatoes, 3 1/2 to 3 3/4 pounds

  • 2 cups heavy whipping cream

  • 5 cloves garlic, minced

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 dash paprika

Steps to Make It

  1. Gather the ingredients.

    Creamy baked potatoes ingredients

    The Spruce / Diana Chistruga

  2. Position a rack in the center of the oven and heat to 450 F/230 C. Spray a 3-quart baking pan with cooking spray.

    Pan with a coated with cooking spray

    The Spruce / Diana Chistruga

  3. Wash, peel, and cut potatoes into very thin slices using a sharp knife or a mandoline.

    Potato slices in a bowl

    The Spruce / Diana Chistruga

  4. Lay the potatoes in the pan.

    Potatoes in a baking pan

    The Spruce / Diana Chistruga

  5. Add the cream and minced garlic to the potatoes. Generously season with salt and pepper. To add some color, sprinkle some paprika on top.

    Add garlic, cream, and spices to the potatoes in the pan

    The Spruce / Diana Chistruga

  6. Cover and bake for 45 minutes. Uncover and bake for another 15 minutes. The potatoes should be tender.

    Creamy baked potatoes in a baking pan

    The Spruce / Diana Chistruga

Tip

  • This dish makes for a very messy pan. To clean the casserole dish, let the pan soak for at least a half-hour with hot water and soap before scrubbing.

Recipe Variations

  • Add sautéed onions on top of the potatoes before baking.
  • To make this dish extra rich and indulgent, top with cheese. After baking covered for 45 minutes, uncover, and add shredded Gruyère or cheddar cheese on top.
  • Use russet potatoes instead of Yukon Golds.

How to Store

Store any leftovers in an airtight container in the fridge for up to two days.

Nutrition Facts (per serving)
341 Calories
17g Fat
42g Carbs
6g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 341
% Daily Value*
Total Fat 17g 22%
Saturated Fat 11g 55%
Cholesterol 54mg 18%
Sodium 64mg 3%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 6g
Vitamin C 19mg 95%
Calcium 63mg 5%
Iron 2mg 12%
Potassium 1071mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)