Creamy Harvest Potato Bake

Hearty, herby, and oven-baked to golden comfort perfection.

Servings: 4
Prep Time: 15 mins
Bake Time: 40 mins
Total Time: 55 mins

 Why This Rocks for Fall

• Warms your belly on crisp autumn evenings
• Easy to make in any RV or home oven
• Pairs with anything or shines solo
• Bonus: smells like Thanksgiving without the drama

Ingredients

• 4 cups diced Yukon gold potatoes (skin on)
• 1 small yellow onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated parmesan
• 2 tablespoons butter
• 1/4 cup milk (or dairy-free alt)
• 1 tablespoon fresh thyme (or 1 tsp dried)
• Salt & pepper to taste
• Optional: crumbled cooked bacon or chopped mushrooms

Instructions

1. Preheat oven to 375°F (190°C). Grease a small baking dish or use a foil pan.
2. In a large bowl, toss the potatoes, onion, garlic, thyme, salt, and pepper.
3. In a saucepan over low heat, melt butter and stir in milk, sour cream, and half the cheddar until warm and combined.
4. Pour the sauce over the potatoes and mix well.
5. Transfer to your baking dish, cover with foil, and bake for 25 minutes.
6. Uncover, sprinkle remaining cheese and parmesan on top, and bake another 15–20 minutes until bubbly and golden brown.
7. Let it sit 5 minutes before diving in—if you can wait that long.

Serving Ideas

• Top with chopped scallions or crispy bacon
• Serve next to grilled sausage or roasted veggies
• Eat directly out of the foil pan while wearing a hoodie and pretending it’s a Hallmark movie moment