These Creamy Pour-Over Baked Potatoes are the ultimate lazy-elegant side—crisp-skinned baked potatoes smothered in a luscious, no-stir cream sauce that bakes right on top. With just 5 simple ingredients, it’s a one-dish wonder that feels indulgent but requires almost no effort.
Perfect for holidays, weeknights, or anytime you want mashed-potato richness without the mashing!
Why You’ll Love This Recipe
- 🥔 Only 5 ingredients—pantry staples!
- ⏱️ 10 minutes prep, then bake alongside your main dish
- 💛 One baking dish = minimal cleanup
- 💸 Costs under $6—feeds 4 generously
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9×13-inch baking dish or 2-quart casserole)
- 4 large Russet potatoes, scrubbed and halved lengthwise
- 1½ cups heavy cream (or half-and-half for lighter version)
- 4 tbsp (½ stick / 57g) unsalted butter, cut into small pieces
- 1 tsp salt
- ½ tsp black pepper
- Optional: Minced garlic, chopped chives, or shredded Gruyère cheese
💡 Pro Tips:
- Don’t peel potatoes—skin adds texture and holds shape.
- Cut potatoes evenly so they cook uniformly.
- Use heavy cream—it reduces into a velvety sauce without curdling.
Step-by-Step Instructions (Crisp, Creamy, Foolproof)
1. Prep & Preheat
- Preheat oven to 400°F (200°C).
- Place potato halves cut-side down in a greased baking dish.
2. Pour the Cream
- In a measuring cup, combine heavy cream, salt, and pepper.
- Pour evenly over potatoes—liquid should come halfway up the sides.
- Dot with butter pieces (and optional garlic or cheese).
