Easy Potato Bake With Cream
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!
Easy Potato Bake With Cream
Easy potato bake with cream is a dish that transforms humble potatoes into a creamy and crispy delicious potato dish. Perfect for those who love a easy and quick recipe!
With thinly sliced potatoes melding seamlessly into a seasoned heavy cream sauce. The beauty of this easy potato bake recipe lies in its simplicity, requiring only a few key ingredients, yet delivering a flavor that is anything but basic.
Whether you’re serving it as a main course or a side dish, it’s sure to become a cherished addition to your families dinner table.
What type of potatoes works best for this easy potato bake?
Starchy potatoes like Russet or Yukon Gold are ideal as they hold their shape and absorb the cream well.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.
- Russet Potatoes: Opt for starchy potatoes like Russet or Yukon Gold for the best texture. They absorb the cream well and hold their shape during baking.
- Heavy Cream: Also known as thickened cream in Australia.
- Shredded Cheese: Use any variety of shredded cheese such as sharp, cheddar or tasty cheese. You can also grate it yourself from a block of cheese.
How to Make Easy Potato Bake (with photos)
A full and detailed recipe card is at the bottom of this post.
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, cheese, garlic, salt, and pepper. Mix until potatoes are well coated.
Transfer to Dish & Initial Bake: Pour the mixture into the baking dish. 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 & Serve: Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley, serve and enjoy!
How thin should the potatoes be sliced?
Thin slices are best, around 1/8 to 1/4 inch thick. Uniform slices ensure even cooking.
How can I tell when the potato bake is done?
The potatoes should be tender when pierced with a knife or fork, and the top should be golden brown.
Can I make this dish ahead of time?
Yes, assemble the dish, cover, and refrigerate. Add an extra 10-15 minutes to the baking time if starting from cold.
Storage Instructions
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.
Make These Potato Side Recipes Next
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Easy Potato Bake With Cream
Equipment
- 9 x 13 inch (22cm x 33cm) rectangle baking dish
Ingredients
- 1 kg (35 oz./2.2 lb.) russet potatoes, or any white starchy potatoes
- 1 1/2 cups heavy cream, or thickened cream
- 2 cups shredded cheese, cheddar or tasty
- 3 cloves garlic, peeled and minced, or 1 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 Tbsp fresh chopped parsley, for garnish
Instructions
- 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!
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.