Creamy Baked Red Potato Halves

 Creamy Baked Red Potato Halves

These Creamy Baked Red Potato Halves are a comforting side dish made with tender red potatoes, a rich creamy sauce, and plenty of melted cheese. Baked in a glass casserole dish until bubbling and golden, they make a delicious addition to family dinners, Sunday suppers, and holiday meals.

The red potatoes hold their shape beautifully while becoming tender inside, and the creamy sauce settles into every bite.

Ingredients

• 2 pounds red potatoes
• 1 cup sour cream
• ½ cup heavy cream or milk
• 1½ cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons butter, melted
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• Salt, to taste
• 2 green onions, sliced, optional

How to Make Creamy Baked Red Potato Halves

1. Prepare the Potatoes

Preheat the oven to 400°F (200°C).

Wash the red potatoes thoroughly and cut them in half lengthwise.

Place the potato halves in a large bowl and toss them with melted butter, garlic powder, black pepper, and a little salt.

2. Make the Creamy Sauce

In a separate bowl, whisk together the sour cream, heavy cream, minced garlic, parsley, and Parmesan cheese.

Stir until smooth and creamy.

3. Arrange the Casserole

Lightly grease a glass baking dish.

Arrange the potato halves cut-side up in a single layer.

Spoon the creamy sauce over the potatoes, making sure each piece is well coated.

Sprinkle the shredded cheddar cheese evenly over the top.

4. Bake

Cover the casserole dish loosely with aluminum foil and bake for approximately 30–35 minutes.

Remove the foil and continue baking for another 15–20 minutes, or until the potatoes are fork-tender and the cheese is melted and golden.

5. Garnish and Serve

Remove the casserole from the oven and let it rest for about 5 minutes.

Sprinkle with sliced green onions or fresh parsley if desired.

Serve warm while the sauce is creamy and the cheese is bubbling.

Tips for the Best Creamy Red Potatoes

Choose red potatoes that are similar in size so they cook evenly.

Don’t cut the potatoes too large, or they may require considerably more time in the oven.

Covering the dish initially helps the potatoes become tender, while uncovering it at the end allows the cheese to brown.

For extra flavor, add cooked bacon or diced ham before baking.

What to Serve With Baked Red Potatoes

These creamy potatoes pair wonderfully with roast chicken, pork chops, steak, meatloaf, baked ham, or roasted turkey.

They also work beautifully alongside green beans, roasted carrots, or a fresh garden salad.

How to Store Leftovers

Store leftover potatoes in an airtight container and refrigerate for up to 3–4 days.

Reheat in the oven until hot and bubbly, or microwave individual portions.

If the sauce becomes thick after refrigeration, add a small splash of milk before reheating.

Frequently Asked Questions

Can I use baby red potatoes?

Yes. Baby red potatoes work especially well. Simply halve them and adjust the cooking time according to their size.

Can I prepare this casserole ahead?

Yes. Assemble the potatoes and creamy sauce, cover, and refrigerate until ready to bake. Allow some additional baking time if the dish goes directly from the refrigerator to the oven.

Can I add bacon?

Absolutely. Crispy cooked bacon makes a delicious addition and pairs especially well with the creamy cheese sauce.

Final Thoughts

These Creamy Baked Red Potato Halves turn simple red potatoes into a rich and satisfying side dish. Tender potato halves are covered in a creamy garlic sauce, topped with cheddar and Parmesan, and baked until bubbling and golden in a casserole dish. Serve them alongside your