Creamy Potato Bake
Tender sliced potatoes baked in seasoned garlic cream, topped with melted golden cheese. A classic Australian comfort food side.
- Prep
- 20 min
- Cook
- 65 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •2-litre ceramic baking dish
- •Mandoline slicer or sharp chef's knife
- •Mixing jug
- •Whisk
- •Aluminium foil
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 32 g
- carbs
- 34 g
- fibre
- 3 g
- protein
- 12 g
- calories
- 480 kcal
Instructions
- 1
Preheat your oven to 180 C (160 C fan-forced).
- 2
Grease a deep 2-litre baking dish thoroughly with butter.
- 3
Whisk the thickened cream, milk, crushed garlic, thyme, nutmeg, salt, and black pepper together in a jug.
- 4
Combine the grated tasty cheese and parmesan cheese in a bowl.
- 5
Arrange one-third of the sliced potatoes evenly across the bottom of the prepared baking dish.
- 6
Scatter half of the diced onion and one-third of the mixed cheese over the potato layer.
- 7
Repeat with another layer of potatoes, the remaining onion, and another third of the cheese.
- 8
Finish with a final layer of overlapping potato slices.
- 9
Pour the seasoned cream mixture evenly over the top of the potatoes.
- 10
Sprinkle the remaining cheese evenly over the surface.
- 11
Cover the dish loosely with aluminium foil and bake for 45 minutes.
- 12
Remove the foil and bake for another 20 minutes until the top is bubbling and deep golden brown.
- 13
Stand for 10 minutes before scooping to allow the cream sauce to settle and thicken.
Chef's tips
Use starchy potatoes like Sebago or Desiree for the best velvety texture. Do not rinse the sliced potatoes in water, as the surface starch helps thicken the cream sauce as it bakes.
Ingredient substitutions
- tasty cheese → mature cheddar or gruyere
- thickened cream → pure pouring cream or double cream
Storage
Keep leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat portions in a baking dish in an oven preheated to 170 C for fifteen minutes until hot and bubbling.
Common mistakes to avoid
- •Slicing potatoes unevenly, which causes some pieces to remain hard while others turn mushy.
- •Skipping the resting time after baking, which makes the cream sauce run watery rather than spooning neatly.
- •Rinsing the cut potato slices, which washes away the starch required for a thick sauce.
Serving suggestions
Cooked Creamy Potato Bake?
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