Easy Potato Bake With Cream

Easy Potato Bake with Cream is a cheesy, crowd-pleasing side dish made with garlic, cream, and shredded cheese. No roux, no flour, just bake and serve!

Course Side Dish

Cuisine American

Keyword easy potato bake

Prep Time 10

Cook Time 1

Total Time 1 10

Servings side serves

Calories 2692kcal

Author Samantha Pickthall

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

US Customary - Metric

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.

Nutrition