Easy Potato Bake With Cream
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I love quick to make side dishes and one of my favorites is this Easy Potato Bake With Cream Recipe! All you need is 6 simple ingredients to make a delicious creamy potato bake!
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“Great potato bake,l have made it a few times always comes out great.Can highly recommend this recipe.“ – Jean
Why you’ll love this recipe
This creamy potato bake is a classic done right, just layers of thinly sliced potatoes baked in garlic-infused cream and melted cheese. No flour, no roux, no fuss. Sam x
Creamy and Cheesy – A rich blend of cream, garlic, and melted cheese
No Fancy Prep – No peeling, no boiling, just slice and layer
Perfect Side Dish – Works with everything from Sunday roasts to weeknight dinners
Bakes in One Dish – All the flavor, minimal cleanup
Customisable – Use your favourite cheese or add herbs, bacon, or onion
Ingredients you’ll need
Only a handful of ingredients come together to make this irresistible cheesy potato bake:
- Starchy potatoes – Russet or any white variety for a soft, fluffy interior
- Heavy cream – Coats every slice in richness and helps bind the bake
- Shredded cheese – Cheddar or tasty cheese for that golden, melted top
- Garlic – Use fresh cloves or garlic powder for flavour
- Salt & pepper – Enhances and balances the richness
- Fresh parsley – Optional garnish for freshness and colour
Easy substitutions
- Cheese: Use mozzarella, Gruyère, or a cheese mix for variety
- Garlic: Garlic powder works great if you’re out of fresh cloves
- Cream: Thickened cream or full-fat cooking cream can be used
- Herbs: Add thyme, rosemary, or chives to change the flavor profile
How to make potato bake
Step 1: With a sharp knife or mandolin, thinly slice the potatoes. There is no need to remove the skin.
Step 2: Add the cream, cheese, garlic, salt, and pepper to the potatoes and mix until coated.
Step 3: Pour the mixture into the baking dish and bake for 50 minutes.
Step 4: Remove from the oven and let it rest for 5 minutes.
Samantha’s recipe tips
- No need to peel – Leaving the skin on saves time and adds rustic texture.
- Mix well before baking – Ensure all the potato slices are coated evenly in the cream and cheese for rich flavor in every bite.
- Rest before serving – Letting it sit for 5 minutes helps the bake settle and makes serving neater.
- Top it off – A sprinkle of fresh parsley or extra cheese just before serving adds color and a golden finish.
How to store
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in the oven, air fryer, oven or microwave until heated through.
- Freeze: It’s generally not recommended to freeze dishes with heavy cream, as the texture can become grainy when thawed. However, if you choose to freeze, store in an airtight container for up to 1 month. If frozen, thaw in the refrigerator before reheating.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Easy Potato Bake With Cream
Ingredients
Equipment
Method
- Preheat Oven: Preheat the oven to 400ºF (200ºC) fan-forced. Set aside a 9 x 13 inch rectangle baking dish.
- Cut Potatoes: With a sharp knife or mandolin, thinly slice the potatoes. There is no need to remove the skin.
- Combine Ingredients: Place the sliced potatoes in a large bowl and add the cream, 1 cup cheese, garlic, salt, and pepper. Mix until potatoes are well coated.
- Transfer to Dish: Pour the mixture into the baking dish.
- Initial Bake: Bake for 50 minutes.
- Add Cheese: Remove from the oven, sprinkle with the remaining 1 cup of cheese and return to the oven for 10 minutes until golden and potatoes are tender.
- Rest: Remove from the oven and let it rest for 5 minutes.
- Garnish & Serve: Garnish with chopped parsley, serve and enjoy!
Nutrition
Notes
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in the oven, air fryer or microwave until heated through.
- Freeze: It’s generally not recommended to freeze dishes with heavy cream, as the texture can become grainy when thawed. However, if you choose to freeze, store in an airtight container for up to 1 month.
- Thaw: If frozen, thaw in the refrigerator before reheating.
Tried this recipe?
Let us know how it was!What type of potatoes works best for this potato bake?
Starchy potatoes like Russet or Yukon Gold are ideal as they hold their shape and absorb the cream well.
Can I make potato bake ahead of time?
Yes! Assemble it ahead, cover and refrigerate, then bake when needed. Or bake it fully, chill, and reheat before serving.
Should I peel the potatoes first?
No need! Leaving the skins on adds texture, flavor, and cuts down prep time.
Can I use milk instead of cream?
For best results, stick with cream. Milk will make the bake thinner and less rich, but it can work in a pinch.
Can I add extras like onion or bacon?
Absolutely. Thinly sliced onion, cooked bacon, or even spinach can be layered in for more flavor.
Great potato bake,l have made it a few times always comes out great.Can highly recommend this recipe..