A cozy, rich potato casserole inspired by the photo: tender golden potatoes baked under a creamy garlic-herb sauce loaded with toasted walnuts. The sauce seeps between the potatoes while the top becomes lightly golden and irresistible.

Ingredients

For the potatoes

• 1.5 kg (3.3 lb) baby potatoes or Yukon Gold potatoes
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp freshly ground black pepper
• ½ tsp paprika
• ½ tsp dried thyme

For the creamy walnut sauce

• 2 tbsp butter
• 4 cloves garlic, finely minced
• 2 tbsp all-purpose flour
• 1½ cups (360 ml) heavy cream
• 1 cup (240 ml) whole milk
• ¾ cup (75 g) finely grated Parmesan
• ½ cup (60 g) cream cheese
• ½ cup (55–60 g) toasted walnuts, finely chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves, or ½ tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt, or to taste
• ¼ tsp nutmeg
• 1 tsp Dijon mustard
• 1–2 tsp lemon juice

For the topping

• ¼ cup (30 g) chopped toasted walnuts
• ¼ cup (25 g) Parmesan
• 1 tbsp chopped parsley
• A little black pepper

Nut information 🌰

The main nut is walnut. Use approximately 75–85 g (¾ cup) walnuts total.

• Toasting the walnuts gives the sauce its deeper, cozy flavor.
• For a stronger walnut flavor, use 1 cup walnuts.
• For a nut-free version, simply omit the walnuts; add ¼–½ cup extra Parmesan or breadcrumbs for texture.
• Do not substitute walnut oil if serving someone with a walnut allergy—use olive oil instead.
• If cooking for someone with a tree-nut allergy, check packaged Parmesan, cream cheese, seasonings, and other ingredients for cross-contact warnings.
• Pecans can replace walnuts for flavor, but pecans are also tree nuts and aren’t suitable for someone avoiding tree nuts.
• Peanuts are botanically legumes, but peanut allergy is separate and should still be considered when cooking for someone with allergies.

Method

1. Prepare the potatoes

Heat oven to 200°C / 400°F.

Wash the potatoes well and slice them about 5–7 mm (¼ inch) thick. There’s no need to peel thin-skinned potatoes.

Toss with olive oil, salt, pepper, paprika and thyme.

Arrange them in a lightly buttered or oiled 9 × 13-inch (23 × 33 cm) glass casserole dish, overlapping them slightly.

2. Toast the walnuts

Place the walnuts in a dry skillet over medium-low heat.

Toast for 3–5 minutes, stirring frequently, until fragrant. Don’t let them become dark or bitter.

Reserve about ¼ cup for the topping.

3. Make the creamy sauce

Melt the butter in a saucepan over medium heat.

Add garlic and cook for about 30 seconds.

Whisk in the flour and cook for 1 minute.

Gradually whisk in the milk and cream. Continue whisking until smooth and slightly thickened, about 3–5 minutes.

Lower the heat.

Whisk in cream cheese, Parmesan, Dijon mustard, nutmeg, salt and pepper.

Stir in the chopped walnuts, parsley and thyme.

Finally, add the lemon juice. It doesn’t make the sauce taste lemony—it simply balances the richness.

Don’t boil the sauce after adding the cheese, or it can become grainy.

4. Pour it over

Pour the hot creamy walnut sauce evenly over the potatoes.

Use a spatula or spoon to gently spread it around so some sauce reaches the spaces between the potato slices.

Sprinkle over the remaining walnuts, Parmesan and parsley.

5. Bake

Cover tightly with foil and bake for 35–40 minutes.

Remove the foil and bake another 20–25 minutes, until:

• the potatoes are completely fork-tender,
• the sauce is bubbling,
• and the top is golden brown.

For extra color, broil/grill for 1–2 minutes at the end, watching closely.

6. Rest

Let the casserole rest for 10–15 minutes before serving.

This is important—the creamy sauce thickens and clings beautifully to the potatoes instead of running everywhere when you cut into it.

Cozy serving ideas

Serve it alongside:

• Roast chicken
• Beef or lamb
• Green beans
• Roasted carrots
• A crisp green salad
• Steamed broccoli
• Sautéed spinach

For a vegetarian supper, serve generous portions with a salad and roasted vegetables.

Quick Q&A

Q: Can I use regular potatoes?
Yes. Russet potatoes work, although they produce a softer, starchier casserole. Yukon Golds give the creamiest texture while holding their shape.

Q: Do I have to boil the potatoes first?
No. Thinly sliced potatoes cook directly in the casserole.

Q: Why is my sauce too thick?
Whisk in a splash of warm milk or cream until it reaches a pourable consistency.

Q: Why is my sauce watery?
The potatoes release moisture while baking. Let the casserole rest 10–15 minutes; it will thicken considerably.

Q: Can I make it ahead?
Yes. Assemble it, cover and refrigerate for up to 24 hours. Allow the chilled casserole a little extra baking time.

Q: Can I use milk instead of heavy cream?
Yes, but the sauce will be less rich. For a good compromise, use evaporated milk or half milk/half cream.

Q: Can I use sour cream?
Yes, but don’t boil it. Stir ½ cup sour cream into the finished sauce off the heat.

Q: Can I make it without Parmesan?
Absolutely. Substitute another flavorful hard cheese such as mature cheddar or Gruyère.

Q: Is this gluten-free?
Not as written because of the flour. Use 1½ tbsp cornstarch instead, mixed with a little cold milk before adding it to the sauce.

Q: Can I freeze it?
It’s best fresh. Cream-based sauces can separate somewhat after freezing. If necessary, freeze cooled leftovers airtight and reheat gently.

Q: How do I know the potatoes are done?
Insert a thin knife into the center. It should slide through with almost no resistance.

Q: Can I add chicken?
Yes. Add about 2 cups cooked shredded chicken between the potato layers for a complete one-dish meal.

Q: How spicy is it?
Very mild. For heat, add ¼–½ tsp chili flakes or a pinch of cayenne to the sauce.

Q: What makes this especially satisfying?
The combination of soft buttery potatoes + creamy garlic sauce + salty cheese + crunchy toasted walnuts gives you contrasting textures in every bite.