Potato Bake with Cream and Cheese
Tender South East potatoes baked in garlic-infused cream with a bubbly, golden cheese crust. A classic Australian barbecue favourite.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Mandoline or sharp chef's knife
- •2 litre ceramic baking dish
- •Small saucepan
- •Cheese grater
- •Aluminium foil
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 33 g
- carbs
- 38 g
- fibre
- 4 g
- protein
- 9 g
- calories
- 480 kcal
Instructions
- 1
Preheat your oven to 180°C fan-forced (200°C conventional).
- 2
Grease a deep 2 litre ceramic baking dish thoroughly with the softened butter.
- 3
Slice the peeled potatoes evenly into 3 mm thick rounds using a knife or mandoline.
- 4
Warm the thickened cream, minced garlic, thyme, nutmeg, salt, and pepper in a saucepan until steaming.
- 5
Arrange one-third of the potato slices across the base of the prepared baking dish in overlapping layers.
- 6
Pour one-third of the warm seasoned cream evenly over the layered potatoes.
- 7
Repeat the layering process twice more using the remaining sliced potatoes and warm cream.
- 8
Cover the dish tightly with aluminium foil and bake for 40 minutes.
- 9
Remove the foil, scatter the tasty cheese and parmesan over the top, and bake for 20 minutes until golden.
- 10
Rest the bake for 10 minutes before scooping to allow the creamy sauce to settle.
Chef's tips
Do not rinse the sliced potatoes in water, as their natural starch helps thicken the cream sauce. Use a mandoline slicer to achieve uniform slices so every layer cooks evenly.
Ingredient substitutions
- tasty cheddar cheese → vintage cheddar, Gruyère, or shredded mozzarella
- Sebago or Dutch Cream potatoes → Desiree, Pontiac, or Russet potatoes
- fresh thyme leaves → 1 tsp dried mixed herbs or dried oregano
Storage
Store cooled leftover potato bake in an airtight container in the fridge for up to 3 days.
Reheating
Reheat covered in a 160°C oven for 20 minutes or microwave individual slices until piping hot.
Common mistakes to avoid
- •Rinsing sliced potatoes in cold water, which strips away the starches needed to bind the cream.
- •Slicing potatoes unevenly, resulting in crunchy, undercooked pieces.
- •Baking without foil initially, causing the top to scorch before the centre softens.
Serving suggestions
Cooked Potato Bake with Cream and Cheese?
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