Cream Baked Roast Potatoes

Cream Baked Roast Potatoes are baked in luscious garlic, cream and herbs to fork tender then drained and roasted to perfection in a hot oven.

Prep Time20

Cook Time2 15

Total Time2 35

Course: Side Dish

Cuisine: British

Servings: people

Calories: 360kcal

Author: Georgina Hartley

Ingredients

1.5 kg potatoes
400 g double cream
400 g whole milk
1 tablespoon unsalted butter
2 bay leaves
3 cloves
5 black peppercorns
½ teaspoon sea salt
3 garlic cloves crushed with the back of a knife
1 sprig of thyme
50 g olive oil

Metric - US Customary

Instructions

Pre-heat the oven to 160°C / 140°C fan assisted /gas mark 3 / 320°F.
Peel the potatoes and cut the smaller potatoes in half and the larger potatoes in quarters, then place into a large casserole dish.
Pour in the cream and milk and ensure the potatoes are fully submerged and then add the butter, bay leaves, cloves, black peppercorns, salt, garlic cloves and thyme.
Put the lid on the casserole dish and bake in the oven for 1½ hours until the potatoes are cooked all the way through.
Remove the dish from the oven then turn the heat up to 200°C / 180°C fan assisted / gas mark 6 / 400°F. Pour the olive oil into a roasting tray and place in the oven for 10 minutes for the oil to heat.
Drain the potatoes into a colander set over a large pan to catch the cream*. Shake the colander a little to bash the potatoes around a little then place a tea towel over the colander so the potatoes steam for 10 minutes.
When the oil is hot, remove the roasting tray from the oven and tip the potatoes onto the tray, turning in the oil to cover.
Place in the oven to roast for 45 minutes, turning the potatoes every 15 minutes.
Remove from the oven and serve immediately.

Notes

Maris Pipers make the best roast potatoes.
Choose a big enough roasting pan with lots of room so the potatoes roast nicely on the outside.
You can make it ahead by cooking the potatoes in the cream sauce up to 3 days before you want to roast them. I recommend draining them from the cream sauce and then storing them in the fridge until needed. You can roast them directly from chilled.

Vegan/Dairy-free Version

Double cream. Substitute for a plant based double cream - I like Coconut Collaborative.
Whole milk. Substitute for a plant based alternative. I like oat milk here.
Butter. Substitute for a plant based butter.

Cooking Tips

Make sure you cut the potatoes to a similar size to ensure even cooking so each one of these creamy roast potatoes is as tender to the fork as the next.

Make Ahead

You can make the first part of this recipe ahead for ease on the day of serving. Bake the potatoes in the cream mixture and then store in the fridge in an airtight container for up to 2 days. Then on the day of serving you can remove the potatoes from the cream and roast as per the rest of the recipe.

Freezing

I do not recommend freezing this recipe

Nutrition Information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. I actually don't think the nutritional calculations are very accurate for this recipe as it doesn't take into account the fact that most of the cream isn't included in the final dish as it's discarded. Please seek a professional nutritionist’s advice.

Nutrition