Here’s a comforting, creamy Potato Chive Bake that works as a side dish or a hearty vegetarian main.
🥔 Potato Chive Bake
Ingredients (Serves 6–8)
- 2½ lbs (1.1 kg) Yukon Gold or russet potatoes, thinly sliced
- 1½ cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 1½ cups shredded sharp cheddar (or Gruyère)
- ½ cup grated Parmesan
- ½ cup fresh chives, finely chopped
- 2 tbsp butter
- Salt and freshly ground black pepper, to taste
- Optional: ½ tsp smoked paprika or a pinch of nutmeg
Instructions
- Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter. - Prepare the cream mixture:
In a saucepan over medium heat, combine cream, milk, garlic, salt, pepper, and optional spices. Warm gently (do not boil), about 3–4 minutes. - Layer the potatoes:
Arrange half of the sliced potatoes evenly in the baking dish.
Sprinkle with half the cheddar, Parmesan, and chives.
Repeat with remaining potatoes and cheese, reserving a small handful of chives for garnish. - Pour and cover:
Pour the warm cream mixture evenly over the potatoes.
Cover tightly with foil. - Bake:
Bake covered for 40 minutes.
Remove foil and bake another 20–25 minutes until golden and bubbly and potatoes are tender when pierced. - Rest and serve:
Let sit for 10–15 minutes before serving.
Garnish with remaining fresh chives.
Optional Add-Ins
- Crispy bacon bits
- Caramelized onions
- Sautéed mushrooms
- Swap cheddar for goat cheese for tanginess
If you’d like, I can also give you:
- A lighter version
- A make-ahead / holiday prep version
- Or a slow cooker adaptation 😊
