3-ingredient Holiday Garlic Parmesan Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

If using frozen gnocchi, there’s no need to boil first—just break up any clumps. If using frozen diced potatoes, make sure they’re mostly thawed so they bake evenly.

In a medium bowl or large measuring cup, whisk together the heavy cream, 1 cup of the grated Parmesan cheese, and the garlic (powder or fresh), if using. Taste and add a pinch of salt and black pepper if you like. The Parmesan is salty on its own, so go slowly.

Spread the gnocchi or diced potatoes evenly in the prepared baking dish.

Pour the garlic-Parmesan cream mixture over the gnocchi or potatoes, gently stirring or shaking the pan so everything is coated and the sauce seeps down into the nooks and crannies.

Sprinkle the remaining 1/2 cup Parmesan cheese evenly over the top for a golden, cheesy crust.

Cover the dish loosely with foil and bake for 20 minutes. This helps everything heat through without over-browning the top.

Remove the foil and continue baking for another 15–20 minutes, or until the casserole is bubbling around the edges and the top is lightly golden and set in the center.

Let the casserole rest for about 5–10 minutes before serving. This gives it time to thicken up a bit so it scoops nicely. Serve warm, straight from the baking dish.

• For picky eaters: If you have kids who are sensitive to strong flavors, go lighter on the garlic or skip it completely and just rely on the Parmesan for flavor. You can also stir in a handful of mild shredded mozzarella to make it extra melty and stretchy, which usually wins over reluctant eaters. • Add some color: Stir in 1–2 cups of frozen peas or chopped steamed broccoli before baking to sneak in a veggie without adding much work. The cream and cheese coat the veggies, making them more appealing for little ones. • Protein boost: For a heartier main dish, fold in 1–2 cups of cooked, shredded chicken or diced holiday ham before pouring the cream mixture over the top. Leftover rotisserie chicken works wonderfully here and turns this into a full meal. • Lighter version: Use half-and-half or even a mix of milk and half-and-half instead of full heavy cream. The sauce will be a bit thinner but still cozy. You can also cut the Parmesan down to 1 cup total if you’re watching richness, and it will still taste delicious. • Extra-garlicky holiday twist: If your crowd loves garlic, roast a small head of garlic, squeeze the soft cloves into the cream mixture, and whisk until smooth. It gives a sweet, mellow garlic flavor that feels very special for holiday dinners. • Make-ahead tip: Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge, adding 5–10 extra minutes to the covered baking time. This is a lifesaver when you’re hosting and want the kitchen chaos done early. • Individual casseroles: For a fun family night, divide the gnocchi or potatoes and sauce into greased ramekins and let everyone top their own with a sprinkle of Parmesan. Kids love having their own little dish, and it makes dinner feel like a restaurant treat right at home.