Creamy potato and nutmeg bake
Indulge in the ultimate comfort food with this Creamy Potato and Nutmeg Bake. Made with layers of tender potatoes, rich heavy whipping cream, a splash of white wine, and the perfect blend of parmesan and cheddar cheeses. A hint of ground nutmeg and garlic takes this dish to the next level. Perfect for cozy dinners or as a crowd-pleasing side dish!
- 30 Apr 2025
- Cook time 60 min
- Prep time 10 min
- 6 Servings
- 9 Ingredients
Creamy potato and nutmeg bake is a comforting and indulgent dish perfect for any occasion. Combining the creamy richness of heavy whipping cream with the aromatic allure of nutmeg and a blend of cheeses, this recipe is sure to tantalize your taste buds. Perfect as a main course or a hearty side dish, this bake is simple to prepare yet impressively delicious.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Peel the potatoes and thinly slice them to around 1/8 inch thickness. You can use a mandoline slicer for uniform slices.
- Rinse the potato slices under cold water and pat them dry with a kitchen towel.
- In a saucepan, pour the heavy whipping cream.
- Peel and crush the garlic cloves and add them to the cream.
- Add the ground nutmeg and a pinch of salt.
- Heat the mixture over medium heat until it reaches a gentle simmer, stirring occasionally. Be careful not to let it boil.
- Once it simmers, remove the saucepan from heat and let it sit for 5-10 minutes. Then strain to remove the garlic.
- In a separate bowl, whisk together the eggs and white wine until well combined.
- Gradually add the strained cream mixture into the eggs while continually whisking to create a smooth and consistent mixture.
- Lightly grease a baking dish with butter or cooking spray.
- Arrange one-third of the potato slices in an even layer at the bottom of the dish.
- Pour over one-third of the cream and egg mixture.
- Sprinkle one-third of the grated Parmesan cheese over the potatoes.
- Repeat the layering process two more times, finishing with a layer of cream mixture and then the Parmesan cheese.
- Sprinkle the 1/3 cup of cheddar cheese evenly on the top layer to create a golden and crispy crust when baked.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and continue baking for another 20-25 minutes, or until the potato bake is golden brown on top and the potatoes are fork-tender.
- Remove from the oven and let it rest for about 10 minutes before serving. This allows the bake to set and makes it easier to serve.
Tips:
- For even cooking, slice the potatoes to a uniform thickness.
- Pre-cook the potatoes slightly by boiling them for 5 minutes before baking to ensure they are tender.
- Use a mandoline slicer for quick and consistent potato slices.
- For a golden-brown crust, consider placing the dish under the broiler for the last few minutes of baking.
- Allow the bake to rest for a few minutes before serving; this helps the dish to set and makes it easier to cut.
This creamy potato and nutmeg bake is a rich and flavorful creation that can elevate any meal. Whether you serve it on its own or as a complementary side, the combination of creamy textures, delicate nutmeg, and cheesy goodness is sure to please everyone at the table. Enjoy this inviting dish, and don’t forget to make it your own with these expert tips!
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 480kcal | 24% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 3.70g | 10% |
| Sugar 3.82g | 4% |
| Fat | |
| Fat 33g | 39% |
| Saturated 20g | 68% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 380ug | 42% |
| Choline 90mg | 17% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.32mg | 24% |
| Vitamin B3 1.86mg | 12% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.44ug | 18% |
| Vitamin C 33mg | 37% |
| Vitamin E 0.97mg | 6% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.21mg | 23% |
| Iron, Fe 1.82mg | 17% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 840mg | 25% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 1.43mg | 13% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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