Lemony potato bake
Lemony potato bake features creamy potatoes layered with a tangy garlic-lemon mixture and topped with Parmesan cheese, offering a delicious and comforting side dish. Baked until golden, it's a unique twist on traditional potato bakes that complements various mains.
Cook time 110 min
Prep time 10 min
Ingredients:
2 garlic cloves2 tbsp lemon juice
1/2 cup chicken gravy
2 cups sour cream
1/2 cup heavy whipping cream
5 potatoes
1/2 cup grated parmesan cheese
Lemony potato bake is a delicious and tangy dish that combines creamy and tart flavors to create a delightful side for any meal. It's a perfect comfort food that pairs well with various main dishes, offering a unique twist on the traditional potato bake with the addition of lemon juice and Parmesan cheese.
Instructions:
Preheat your oven to 375°F (190°C).
Grease a 9x13 inch baking dish with some butter or cooking spray to ensure the potato bake doesn’t stick.
In a mixing bowl, combine minced garlic, 2 tbsp lemon juice, and 1/2 cup chicken gravy. Stir well to mix the ingredients thoroughly.
To the garlic-lemon mixture, add the 2 cups of sour cream and 1/2 cup of heavy whipping cream. Mix until smooth and well combined.
Peel the 5 potatoes, then thinly slice them around 1/8 inch (3 mm) thick. Using a mandoline slicer can help ensure even thickness.
Place half of the sliced potatoes in an even layer at the bottom of the prepared baking dish.
Pour half of the cream mixture over the first layer of potatoes, spreading it out evenly.
Add the remaining potato slices on top of the first layer, then pour the remaining half of the cream mixture over these potatoes.
Sprinkle the 1/2 cup of grated Parmesan cheese evenly over the top of the dish.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender, the top is golden brown, and the edges are bubbly.
Remove the dish from the oven and let it cool for 10 minutes before serving. This will allow the sauce to thicken slightly.
Serve the lemony potato bake warm. It pairs beautifully with grilled meats, roasted vegetables, or a simple green salad.
Lemony potato bake is an easy and flavorful recipe that can elevate your meal with its creamy texture and zesty taste. By following the tips and steps, you can create a dish that will impress your family and guests, making it a delightful addition to your culinary repertoire.
Lemony potato bake FAQ:
You can check if the potatoes are done by inserting a fork or knife into the dish. The fork should easily pierce the potatoes, indicating they are tender. Additionally, the top should be golden brown and the edges should be bubbly.
Store leftover Lemony Potato Bake in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through.
Yes, you can substitute sour cream with Greek yogurt or a dairy-free alternative, and you can replace heavy whipping cream with half-and-half or a non-dairy cream. Keep in mind that these substitutes might slightly alter the flavor and texture.
A 9x13 inch baking dish is recommended for this recipe to ensure even cooking and proper layering of the potatoes and cream mixture.
To enhance the flavor, consider adding herbs like thyme or rosemary, or incorporate sautéed onions for more depth. Adjusting the amount of lemon juice can also increase the zesty flavor to your preference.
Tips:
- Use starchy potatoes like Russet or Yukon Gold for a creamier texture.
- For an extra burst of flavor, add some fresh herbs such as thyme or rosemary.
- Thinly slice the potatoes to ensure they cook evenly and absorb the flavors.
- For a lighter version, you can substitute Greek yogurt for sour cream.
- Use freshly grated Parmesan cheese for better melting and taste.
Nutrition per serving
8 ServingsCalories 290kcal
Protein 6g
Carbohydrates 27g
Fiber 2.67g
Sugar 3.55g
Fat 18g
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