Yum, creamy, garlic potatoes! Seems to be a hit at any occasion…! It works great with meat of any kind, and tastes great the next day as well when it has soaked up all the cream and garlic. I don’t add any cheese to this dish as I use breadcrumbs instead which adds a bit of a hard crust. Please try and let me know what you think!
- About 8 large Russet potatoes
- 2-3 cups heavy cream
- 6 garlic cloves
- 2 medium yellow onions
- 1 cup of breadcrumbs
- 1/2 stick of butter
- Salt and black pepper
1. Preheat oven to 400 degrees F.