Herb and Garlic Potato Bake

• 4 cups cubed potatoes (about 2 medium)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup diced onion
• 1 cup shredded mozzarella cheese (or dairy-free alternative)
• 1/2 cup shredded Parmesan cheese (or dairy-free alternative)
• 1/2 cup sour cream (or dairy-free alternative)
• 1/2 cup milk (or plant-based milk)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: 1/4 cup breadcrumbs for topping

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté until softened.
3. 3 In a greased 9x13 inch baking dish, layer half the potatoes.
4. 4 Spread the sautéed garlic and onion mixture over the potatoes.
5. 5 In a bowl, mix mozzarella, Parmesan, sour cream, and milk until smooth. Pour over the potato layer.
6. 6 Top with remaining potatoes.
7. 7 Sprinkle with parsley, thyme, salt, and pepper. Optionally top with breadcrumbs.
8. 8 Bake uncovered for 45 minutes, or until potatoes are tender and the top is golden.
9. 9 Let stand for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, roast the garlic before mincing.
• Customize with your favorite herbs like rosemary or chives.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with a crisp green salad.
• Serve alongside roasted chicken or grilled fish.

FAQ