This Easy Creamy Cheesy Potato Bake is true to its name – easy and creamy and cheesy! Made with cubes of potato which are cooked with the sauce so there’s no need to par boil the potatoes or make the sauce separately. Plus, it’s a whole lot faster to chop potatoes than slice them thinly – and you get more sauce in every bite!
Easy Creamy Cheesy Potato Bake. How’s that for a tongue twister, eh? ? Try saying that 3 times real fast (even harder, after a couple of glasses of wine). I keep getting myself confused, and I’ve probably gotten it wrong a few times in this post even though I’ve gone back to check several times!
When you think of potato bakes, you probably think of sliced potatoes. Otherwise known as Potato Gratin, Potato Dauphinoise and Scalloped Potatoes to those in the States. And here’s my recipe (well, Julia Child’s!) for Potato Dauphinoise, if that’s what you’re after. But hear me out on this chunky style before you go running off!
Not only is this easier and faster to put together – i.e. no need to thinly slice mounds of potato then layer them in the baking dish – with this “chunky style” creamy potato bake, you get soft pieces of potato bathed in creamy cheesy sauce. Whereas with potato gratin, the sliced potatoes tends to be packed more closely together so there’s less creamy cheesy goodness with every bite. Some might even say it’s packed too densely for their taste (gasp!).
I wasn’t actually planning to share this recipe. A couple of weeks ago, I had an Easter Taste Testing Lunch at my place, primarily to get feedback on the Salmon Gravlax that I shared last week (resounding success! Almost unanimously Top Pick of the Day). I called upon a group of my mother’s golfing friends who are always willing and able taste testers. Ahhh the luxury of retirement. A leisurely game of golf then a 3 course lunch!
I enjoy these Taste Testing sessions because they bring both years of years of experience and complete honesty to the table. No one holds back providing very constructive feedback, as well as useful suggestions. Suffice to say a number of recipes have never made this blog because of the feedback from this group of Taste Testers! ?
Anyway, I made this Easy Creamy Cheesy Potato Bake (well, my mother did, under my instruction) because I had so many other things to prepare, I wanted to put something together quickly. And it was a topic of hot discussion that it was an afterthought-side-dish that I really didn’t think was that special but everyone loved it! So I had to share it!
I’m not going to lie to you. This ain’t the healthiest recipe on this blog. It’s basically made up of all things that are the first to go when trying to be “healthy” – potatoes, cream and cheese.
And that, my friends, is why it is so darn good. OK, so it’s not the sort of thing I’d make on for a usual midweek meal. But weekends and feasting occasions? Heck yes! Especially when I want to steal the show. ? – Nagi x
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Easy Creamy Cheesy Potato Bake
Ingredients
- 1.25 - 1.5 kg/ 2.5 - 3lb potatoes (any, other than waxy potatoes, see Note 1)
- 2/3 cup / 160 ml milk (full or low fat)
- 3/4 cup / 185 ml thickened cream (heavy cream)
- 1/3 cup mayonnaise, preferably whole egg (or 1/4 cup cream) (Note 2)
- 1 1/2 tsp fresh thyme leaves, plus more for garnish (or 1 tsp dried)
- 2 large garlic cloves, minced
- 3/4 tsp salt
- Black pepper
- 200 g / 2 cups shredded cheese, for mixing (Note 3)
- 100 g / 1 cup shredded mozzarella cheese (or sub with another cheese, Note 3)
Instructions
- Preheat oven to 180C/350F (all types).
- Peel and cut the potatoes into 1 3/4 cm / 2/3" cubes. Place in a large bowl.
- Add all remaining ingredients except mozzarella. Mix.
- Pour into a 3 litre / quart baking dish (mine is 22cm / 9" square x 6 cm / 2.3" high).
- Cover with foil. Bake 60 minutes, or until potatoes are tender.
- Remove foil, sprinkle over mozzarella cheese. Bake for 25 minutes or until cheese is golden.
- Rest for 5 - 10 minutes before serving, garnished with extra theme leaves if desired.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Easy Creamy Cheesy Potato Bake recipe video! Maybe have a napkin handy? ?
LIFE OF DOZER
Snap photo of dish, then swing camera 30 cm / 1 foot to the left and photograph Dozer. Efficiency of motion. ??
Delious i love it
Wahoo, I’m so happy you love it Matilda ☺️
I made this for the first time last night and followed the recipe exactly except for using dried thyme and not peeling my potatoes. Used Yukon Gold potatoes. I have to say, I was skeptical about the mayo but decided to try it as written. It is SO GOOD. Use the mayo if you were thinking of leaving it out! Thanks for the amazing recipe!!
I’m so glad you loved it Courtney!!!
Hi Nagi, I want to try this but I live on my own and don’t want a serve for 10. If I use say 1/3 of your ingredients and bake for maybe 2/3 the time, would that be a fair guess for the lower volume? Thanks, Bill
Hi Bill, the potatoes will still take time to cook, but you’re right, just adjust the servings size and all the ingredients will reduce for you. I’d check after 30-40 minutes or so to gauge how much longer they require – N x
I haven’t baked this yet but I know it’s going to be a winner just my the taste of the garlicky creamy sauce.
I hope you love it Victor!
Just made this recipe – accidentally mixed the mozzarella into the mix instead of putting it on top but still… OMG it was DELICIOUS! Having the potato in small chunks was way nicer than sliced potato (and so much easier). THANK YOU!! Xx
Nagi, this is just what I’ve been looking for… have a sack full of small new potatoes that need to be used up. I am thinking of adding some dried chilli flakes to zhuzh it up!!
Chilli zhuzh’s everything up! 😂
A beautiful potato bake.
So easy and so delicious.
Thank you for another fabulous recipe.
That’s great to hear Julie! Thanks so much for letting me know you enjoyed this! N x ❤️
Nagi, I’m just wondering where you get all your bowls from? I have a weird obsession with nice crockery and bowls, and I LOVE the rustic/hand-shaped thing! Thank you!
Made this as a side for our Easter/Resurrection Sunday dinner. Very yummy, and the leftovers were good too.
Love hearing that Alexis! So pleased you enjoyed this so much! N xx
Looks delicious. Will try iy with next big meal I make but I wonder if you mixed a raw egg into the liquids would it still break as badly?
Hi Kim – I think that will make it look custardy 🙂 I tried it once with a scalloped potato style bake. N x
I haven’t made the recipe yet but fully intend to tomorrow, may add the bacon and onion suggested by another reader…..but I wanted to take a moment to say how much I love your recipes. They always work, are yummy, quite simple and use ingredients that I have. You are my go to website for recipes. Thanks!
Lovely to hear from you Anita! Thanks so much for taking the time to leave me this message, so glad you’re enjoying my recipes! N xx
Dear Nagi..
I love your site, have never tried a recipe we haven’t loved. Made these yesterday with your holiday ham recipe and they are yummy. Making your Sticky Chinese Pork Spare Ribs today with Fried Rice. Your manicotti was a hit on Christmas Eve! My recipe tin is filled with your recipes. Thank you so much! Happy New Year to you and yours, and that includes Dozer (what a charmer)!
Just tried this with some bit of leftover ham. Yummy! Thanks for an alternative to scalloped potatoes.
My husband prides himself on making THE BEST scalloped potatoes in our household, so I was very surprised when he agreed to me giving this recipe a try lol He LOVED it!!! I did add some thinly sliced brown onions, chopped spring onions and chopped bacon, as these ingredients always were in our scalloped potatoes. Can’t wait to make again 🙂 Thanks Nagi for another great recipe.
Oooh I love hearing that Fiona! Thanks so much for letting me know! N xx
Another delicious recipe! I made it twice, once just as directed and the second time with bacon. Both were excellent.
That’s great to hear Paige! Thanks for taking the time to share your feedback! N xx