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Creamy Golden Baked Potatoes
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5 from 3 votes

Creamy Golden Baked Potatoes

Folded in a mixture of cream, butter and herbs, makes this Creamy Golden Baked Potatoes a truly delectable dish. It is a really rich to eat on its own, so try to prepare it as a side dish.
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 4 medium sized potatoes sliced into disks
  • 2 Tablespoons/ 27 g butter or margarine
  • 1 cup / 250 ml heavy / whipping/ fresh cream
  • ½ cup / 125ml milk
  • ½ teaspoon turmeric
  • 1 teaspoon dried chilli flakes optional
  • 1 teaspoon mixed herbs or 2 sprigs of fresh rosemary
  • ½ teaspoon crushed garlic flakes


  • Slice potatoes into ¼ inch disks. Boil in lightly salted water until they are cooked but firm. SEE NOTE 1
  • Remove and drain.
  • Melt the margarine on medium heat.
  • Add herbs and crushed chilli flakes and cook for 1 minute.
  • Pour in the cream and milk. Add the turmeric and dried chilli flakes if using. Cook on medium heat for 5 minutes. Stir constantly to avoid burning.
  • Layer the cooked potatoes in a shallow casserole dish and pour the cream sauce over it.
  • Sprinkle the top with extra chilli flakes and bake in a preheated 180°C oven for about 20 minutes, until the top is golden brown.
  • Garnish with parsley or coriander and serve hot.

Recipe Notes

1.To cut down on the baking time I just usually boil the potatoes in salted water, until they are cooked but still firm.Then remove from the heat and strain out the water.They should still be in slices and not broken into pieces. It should not be completely cooked, because it will continue cooking when you put it into the oven with the cream sauce.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
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