Greenbrier Garlic Potatoes
Greenbrier Garlic Potatoes are a rich and creamy side dish made with thinly sliced potatoes simmered in heavy cream, fresh garlic, and simple seasonings. Eggs and Parmesan cheese are added before baking, creating a silky, custard-like texture that sets this dish apart from traditional scalloped potatoes.
I’ve always made scalloped potatoes for our holiday meals, but after trying these Greenbrier Garlic Potatoes, my family quickly fell in love. They’re just a little more elegant, yet still simple and comforting.
The Greenbrier Resort is a breathtakingly beautiful resort, located in the Allegheny Mountains near White Sulphur Springs in WV. Known for its rich history and beautiful setting, it has welcomed presidents, celebrities, and guests from all over the world.
During an anniversary visit with my husband, I was inspired by the recipes shared in one of their cookbooks. This dish is my adapted version, and it has become a favorite in our home.
HERE is the post with pictures from the Greenbrier when my husband and I spent an anniversary there.
HOW TO MAKE GREENBRIER GARLIC POTATOES:
INGREDIENTS:
Russet potatoes
Heavy whipping cream
Garlic cloves
Kosher salt
Coarse black pepper
Eggs
Parmesan cheese
INSTRUCTIONS
- Prepare the potatoes
Peel and slice the potatoes as thinly as possible. Rinse and place them in a large saucepan. - Simmer in cream
Add the heavy cream, garlic, salt, and pepper. Bring to a gentle boil, then reduce heat to low. Simmer for about 30 minutes, or until the potatoes are just tender. Stir frequently to prevent sticking. - Cool slightly
Remove the pan from the heat and let the mixture cool for 10–15 minutes. - Prepare for baking
Preheat the oven to 350°F. Spray a 9×11-inch baking dish with nonstick cooking spray. - Add eggs and cheese
Stir the beaten eggs and 1 cup of Parmesan cheese into the potato mixture. Pour into the prepared baking dish and top with the remaining cheese. - Bake
Bake uncovered for 25–30 minutes, or until the potatoes are fully tender and the top is lightly golden.
Step-By-Step Photos for Greenbrier Garlic Potatoes
Peel and slice the potatoes as thinly as possible, place in saucepan. Add the heavy cream, garlic, salt, and pepper. Bring to a boil, then reduce heat to lowest setting, and simmer for 30 minutes, or until potatoes are crisp-tender. Stir frequently while the potatoes and cream are cooking. DO NOT ALLOW THEM TO STICK.
Remove pan from the heat and allow to cool 10-15 minutes.
Preheat oven to 350 degrees F. Spray a 9×11 inch baking dish with no stick cooking spray.
Stir the slightly beaten eggs and 1 cup of the cheese into the potato mixture. Pour potatoes into the baking dish. Top with the remaining parmesan cheese.
Bake uncovered for about 25-30 minutes, or until potatoes are tender. Remove from the oven and serve warm.
The recipe for my Old Fashioned Scalloped Potatoes is here.
Why You’ll Love Greenbrier Garlic Potatoes
- They look so elegant, a little fancier than my usual scalloped potatoes. The sauce they are baked in is lighter, but still rich in flavor.
- This recipe is perfect to take to a covered dish or serve at any holiday meal. Perfect to serve with any kind of meat or veggies.
Recipe Tips and Variations
- When the potatoes are simmering in the heavy cream, do not allow them to stick or it will ruin the flavor. Stir frequently and simmer over a low heat.
- Russet or Yukon Gold are the best potatoes to use for this recipe.
- Make sure that the cream covers all of the potatoes when placing them in the baking dish.
- You could add about 3 slices of cooked and crumbled bacon to this recipe for extra flavor.
- For a deeper flavor, try adding a pinch of nutmeg or extra garlic.
How to Store
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave, adding a splash of cream if needed to loosen the sauce.
Frequently Asked Questions
Can this recipe be made ahead of time?
YES. You can put it together a day ahead of time and wrap tightly with Cling Wrap or aluminum foil. Refrigerate. Bake prior to serving. The sauce may become thicker as it cools and sets, so stir in a little more heavy cream if needed.
This post was shared on Sweet Little Bluebird Weekend Potluck.
GREENBRIER GARLIC POTATOES
Ingredients
- 2 lbs (4 cups) russet potatoes, peeled, thinly sliced
- 2 cups heavy whipping cream
- 2 whole garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- 2 large eggs, slightly beaten
- 2 cups fresh parmesan cheese, shredded
Instructions
- Potatoes should be sliced as thin as possible. Wash and rinse potatoes, then drain. Place in a large saucepan.
- Add the heavy cream, garlic, salt, and pepper. Bring to a boil, then reduce heat to lowest setting, and simmer for 30 minutes, or until potatoes are crisp-tender. Stir frequently while the potatoes and cream are cooking.DO NOT ALLOW THEM TO STICK.
- Remove pan from the heat and allow to cool 10-15 minutes.
- Preheat oven to 350 degrees F. Spray a 9x11 inch baking dish with no stick cooking spray. (May use a 9x13 inch pan if you don't have this size)
- Stir the slightly beaten eggs and 1 cup of the cheese into the potato mixture. Pour potatoes into the baking dish. Top with the remaining parmesan cheese.
- Bake uncovered for about 25-30 minutes, or until potatoes are tender. Remove from the oven and serve warm.
Notes
- When the potatoes are simmering in the heavy cream, do not allow them to stick or it will ruin the flavor. Stir frequently and simmer over a low heat.
- Russet or Yukon Gold are the best potatoes to use for this recipe.
- Make sure that the cream covers all of the potatoes when placing them in the baking dish.
