Why This Recipe Is a Keeper
Before we dive into the method, here is why these creamy baked red potatoes will become a favorite.
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Only 4 ingredients. Simple and affordable.
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One dish. Minimal cleanup.
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Creamy and buttery. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves creamy potatoes.
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Budget-friendly. Potatoes, cream, and butter are inexpensive.
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Perfect for holidays, weeknights, and family dinners.
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Great for leftovers.
Ingredients
Servings: 4
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2 pounds small red potatoes, scrubbed and cut in half
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1 cup heavy cream (or half-and-half for a lighter version)
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3 tablespoons salted butter, melted
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1 teaspoon garlic salt (or 3/4 teaspoon salt plus 1/4 teaspoon garlic powder)
Ingredient Notes
Red potatoes: Use small red potatoes. Cut them in half.
Heavy cream: Adds richness and creaminess.
Salted butter: Adds flavor and richness.
Garlic salt: Adds savory flavor.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Place a 9×13-inch glass casserole dish on the counter.
Step 2: Prepare the Potatoes
Scrub the red potatoes well and pat them dry. Cut each potato in half lengthwise.
Step 3: Arrange the Potatoes
Place the raw potato halves in the glass casserole dish, cut side up if possible.
Step 4: Make the Cream Mixture
In a small bowl, whisk together the heavy cream, melted butter, and garlic salt until smooth.
Step 5: Add the Cream Mixture
Pour the creamy mixture evenly over the potatoes.
Step 6: Cover and Bake
Cover the dish tightly with foil. Bake for 30 minutes.
Step 7: Uncover and Finish Baking
Remove the foil and baste the tops of the potatoes with the creamy liquid. Return to the oven and bake for another 20 to 25 minutes, until the potatoes are fork-tender and the top edges are golden.
Step 8: Rest and Serve
Let the potatoes rest for 5 minutes before serving.
How to Serve Creamy Baked Red Potatoes
These creamy, buttery potatoes are delicious on their own, but a few accompaniments make them even better.
With Roast Chicken: A classic pairing.
With Steak: Perfect alongside a juicy steak.
With Pork Chops: Complements the savory flavor.
With a Green Salad: A simple salad cuts through the richness.
With Fresh Herbs: Sprinkle with parsley or chives.
Variations & Tips
Make Them with Yukon Gold Potatoes: Use Yukon Gold instead of red.
Make Them with Half-and-Half: Use half-and-half for a lighter version.
Make Them with Garlic: Add minced garlic.
Make Them with Parmesan: Sprinkle with Parmesan before serving.
Make Them with Herbs: Add thyme or rosemary.
Make Them with Bacon: Add crumbled bacon.
Make Them with Onion: Add diced onion.
Make Them Spicier: Add red pepper flakes.
Make Them Gluten-Free: This recipe is naturally gluten-free.
Pro Tips for Absolute Success
Cut the potatoes evenly. This ensures even cooking.
Cover tightly with foil. This traps the steam.
Baste the potatoes halfway through. This adds flavor.
Let them rest before serving. This allows the sauce to thicken.
Frequently Asked Questions
Can I use a different potato?
Yes. Yukon Gold or baby potatoes can be used.
Can I use a different cream?
Yes. Half-and-half or whole milk can be used.
Can I use a different butter?
Yes. Unsalted butter can be used.
Can I make this ahead of time?
Yes. Reheat before serving.
Can I freeze this dish?
Freezing is not recommended. The sauce may separate.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my sauce thin?
The potatoes released too much moisture. Let it rest.
Can I add more cheese?
Yes. Add Parmesan or cheddar.
Can I use a different pan?
Yes. Any oven-safe dish works.
Can I make this in a slow cooker?
Cook on LOW for 3 to 4 hours.
The Beauty of Creamy Potatoes
There is something deeply satisfying about a warm, creamy potato dish that comes together with almost no effort. It is the kind of food that makes people happy. These creamy baked red potatoes are a celebration of all those things.
Keep potatoes in your pantry. Keep cream, butter, and garlic salt in your kitchen. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes covered, plus 20–25 minutes uncovered
Rest Time: 5 minutes
Total Time: Approximately 1 hour 15 minutes
Yield: 4 servings