Cheesy Potato Bake
Sliced tender potatoes baked in rich garlic cream and topped with bubbling golden melted cheese. The ultimate Australian comfort side dish.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •mandoline or sharp chef knife
- •baking dish (approx 20x30 cm)
- •mixing bowl
- •cheese grater
- •aluminium foil
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 27 g
- carbs
- 32 g
- fibre
- 3 g
- protein
- 11 g
- calories
- 410 kcal
Instructions
- 1
Preheat your oven to 180 degrees C fan-forced (200 degrees C conventional).
- 2
Grease a large baking dish generously with butter.
- 3
Whisk thickened cream, minced garlic, thyme, nutmeg, salt, and black pepper together in a large bowl.
- 4
Toss the sliced potatoes and onions through the cream mixture until well coated.
- 5
Layer half of the coated potatoes and onions neatly into the baking dish.
- 6
Scatter half of the tasty cheddar and mozzarella over the potato layer.
- 7
Arrange the remaining potatoes and onions on top and pour over any leftover cream.
- 8
Cover the dish tightly with aluminium foil and bake for 40 minutes.
- 9
Remove the foil, then scatter the remaining cheddar, mozzarella, and parmesan over the top.
- 10
Bake uncovered for another 20 minutes until deep golden, bubbling, and tender when pierced.
- 11
Rest the potato bake for 10 minutes before slicing and serving warm.
Chef's tips
Slice potatoes to an even thickness using a mandoline so they cook evenly throughout. Resting the bake for ten minutes before serving allows the creamy sauce to settle nicely rather than running across the plate.
Ingredient substitutions
- tasty cheddar cheese → mature cheddar or gruyere
- thickened cream → pure double cream or pouring cream
- Sebago potatoes → Desiree, Yukon Gold, or King Edward potatoes
Storage
Store cooled leftovers tightly covered in the fridge for up to four days.
Reheating
Reheat portions covered with foil in a 180 degrees C oven for 15 to 20 minutes until hot and bubbling.
Common mistakes to avoid
- •Slicing potatoes too thick, which leaves hard undercooked patches in the centre.
- •Skipping the foil during the first stage, causing the top to burn before potatoes soften.
- •Cutting into the bake immediately out of the oven before the cream sauce has set.
Serving suggestions
Cooked Cheesy Potato Bake?
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