Growing up, my grandma used to make a potato dish that was one of my absolute favorites! It was a creamy, cheesy, cilantro-infused potato dish that was always bursting with flavor and so easy to make. While she traditionally cooked them on the stove, I decided to give them an au gratin twist by baking them in the oven, allowing the cheese to turn golden and crispy. If you’re looking to elevate your potato game with something creamy, savory, and full of flavor, these Cilantro Potatoes are exactly what you need! With a rich blend of buttery creaminess and the refreshing punch of fresh cilantro, this dish is perfect for any occasion—whether it's a weeknight dinner or a holiday feast.

Ingredients:

2 lbs yellow potatoes (peeled and sliced)
2 teaspoons salt (or more to taste)
2 teaspoons Knorr chicken bouillon powder (or more to taste)
2 tablespoons butter
A splash of milk
2 bunches fresh cilantro (roughly chopped)
2 cans Nestlé Media Crema Table Cream (about 7 oz each)
2 blocks of Parmesan cheese (grated; you probably won’t use both blocks, but it's better to have extra than not enough 😅)

EQUIPMENT:

Oval baking dish (about 8.25 inches in diameter, 2.5 inches tall)
Blender
Pot for boiling potatoes
Oven (preheated to 350°F)

Instructions:

1. Prep the Potatoes

Start by peeling and slicing the yellow potatoes into even slices—about 1/4 inch thick works great. You want them thin enough to cook quickly, but still hearty enough to hold their shape.

In a large pot, bring salted water to a boil, then carefully add the sliced potatoes. Boil the potatoes for about 8 minutes, or until they're slightly tender but not fully cooked through. Be careful not to overcook them! Drain the potatoes and set them aside to cool slightly while you prepare the creamy cilantro mixture.

2. Blend the Creamy Mixture

In a blender, combine the following ingredients:

2 teaspoons salt (or more to taste)
2 teaspoons Knorr chicken bouillon powder (for savory depth)
2 tablespoons butter (for richness)
A splash of milk (to thin out the sauce)
2 bunches fresh cilantro (for that vibrant, fresh flavor)
Freshly grated Parmesan cheese (as much as you like)
2 cans Nestlé Media Crema Table Cream (for a rich, creamy base)

Blend everything together until smooth and creamy. Give it a quick taste test—this is your chance to adjust the flavor! Add more salt or Knorr bouillon powder if you'd like a more robust flavor.

3. Combine Potatoes and Cream

Once the potatoes are boiled and the creamy cilantro sauce is ready, it's time to mix everything together. Gently toss the sliced potatoes in the creamy mixture until each slice is well-coated. Shred some fresh Parmesan cheese on top and continue to toss gently. Be sure to save a little of the cilantro sauce to drizzle on top later.

4. Assemble and Bake

Transfer the creamy potatoes to your greased oval baking dish. Spread them out evenly so they bake uniformly. Pour any leftover sauce over the potatoes.

Place the baking dish in your preheated oven and bake at 350°F for about 18-20 minutes. The potatoes should be tender, and the sauce should be bubbling around the edges.

5. Top with Parmesan and Broil

After 18-20 minutes, remove the dish from the oven. Now it’s time to add the finishing touch: generously sprinkle grated Parmesan cheese over the top of the potatoes.

Return the dish to the oven, this time under the broiler. Set the broiler to high and let the potatoes broil until the top is golden, crispy, and bubbly. Keep a close eye on them to avoid burning!