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Home Collections Easter

Easy Creamy Cheesy Potato Bake

By:Nagi
Published:12 Apr '17Updated:20 Jan '21
151 Comments
Recipe v Video v Dozer v

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!

A faster, cheesier, creamier alternative to Scalloped Potatoes / Potato Gratin, this Easy Creamy Cheesy Potato Bake is made with cubed potatoes cooked in a cream and cheese sauce. www.recipetineats.com

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!).

A faster, cheesier, creamier alternative to Scalloped Potatoes / Potato Gratin, this Easy Creamy Cheesy Potato Bake is made with cubed potatoes cooked in a cream and cheese sauce. www.recipetineats.com

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!

A faster, cheesier, creamier alternative to Scalloped Potatoes / Potato Gratin, this Easy Creamy Cheesy Potato Bake is made with cubed potatoes cooked in a cream and cheese sauce. www.recipetineats.com A faster, cheesier, creamier alternative to Scalloped Potatoes / Potato Gratin, this Easy Creamy Cheesy Potato Bake is made with cubed potatoes cooked in a cream and cheese sauce. www.recipetineats.com

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

A faster, cheesier, creamier alternative to Scalloped Potatoes / Potato Gratin, this Easy Creamy Cheesy Potato Bake is made with cubed potatoes cooked in a cream and cheese sauce. www.recipetineats.com

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A faster, cheesier, creamier alternative to Scalloped Potatoes / Potato Gratin, this Easy Creamy Cheesy Potato Bake is made with cubed potatoes cooked in a cream and cheese sauce. www.recipetineats.com

Easy Creamy Cheesy Potato Bake

Author: Nagi
Prep: 10 minutes mins
Cook: 1 hour hr 25 minutes mins
Total: 1 hour hr 35 minutes mins
Sides
Western
4.95 from 36 votes
Tap or hover to scale
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An easier, creamier alternative to Scalloped Potatoes / Potato Dauphinoise, this is made with cubes of potato that are cooked in the dish with the sauce. Far less effort than slicing potatoes thinly, making sauce separately then layering it all in a dish. Recipe video is below!

Ingredients

  • 1.25kg/ 2.5lb 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) (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
  • 2 cups (200g) shredded cheese , for mixing (Note 3)
  • 1 cup (100g) 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:

1. This recipe will work great with any potato other than the really waxy ones used for potato salads (usually red potatoes). I just use the dirt brushed Sebago potatoes which are the most common ones here in Australia and are a great all rounder. US: Russet and Yukon Gold will both be great.
Waxy potatoes aren't great for this recipe because they retain their shape and firmness too well. You want the potatoes to go soft and breakdown inside so it mingles with that creamy sauce when you bite into it!
2. I like using a touch of mayo in this because it adds a bit of extra flavour. Mayo haters can skip it and use a bit more cream, but I'd add a bit of seasonings as well eg. 1/4 tsp each mustard powder and onion and/or garlic powder.
3. Cheese - this really can be made with any cheese that melts well (i.e. not feta, goats cheese). I choose to mix through a flavoured cheese, like Gruyere (my absolute favourite, but a bit expensive), Monterey Jack, Colby, cheddar, tasty cheese (very common and good value everyday cheese here in Australia, tastes a bit like like Colby). Then I top it with mozzarella because I like how it browns so nicely without leaving pools of oil. 
4. When you pull it out of the oven after the covered bake time, you'll notice that the liquid looks split. That's just the reality of cream when it's cooked for a long period of time like this. But by the end of the baking time and after it is rested, the sauce is reduced so that you can't really see it anyway. The same thing happens when you make a classic French Potato Dauphinoise, it can't be avoided. It does not affect taste or texture when you eat it. It's just the way things are! 🙂
5. REHEATING: Reheats really well, probably even better than scalloped potatoes / potato gratin because it's saucier. Allow to cool, then refrigerate covered. Because it's quite dense, it takes a while to reheat in the oven so I recommend microwaving (also keeps it more moist). About 10 minutes on medium should do the trick.
BEST MAKE AHEAD OPTION: Bake until potatoes are tender, take out of oven, cover and cool, refrigerate. Then either cover and microwave to reheat (5 - 8 minutes) or bake at 180C/350F for 20 - 30 minutes, THEN scatter with cheese and bake uncovered until cheese is golden.
6. Nutrition assumes 10 servings.

Nutrition Information:

Serving: 198gCalories: 360cal (18%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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. 🙌🏼

A faster, cheesier, creamier alternative to Scalloped Potatoes / Potato Gratin, this Easy Creamy Cheesy Potato Bake is made with cubed potatoes cooked in a cream and cheese sauce. www.recipetineats.com

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151 Comments

  1. Kathy says

    December 7, 2023 at 11:03 am

    5 stars
    I love how easy this recipe is – and it’s also really versatile. I substituted about half of the potato with a quarter cauliflower and a quarter cabbage. I reckon you could use carrots and other veg lurking in the depths of the fridge, too.
    Grateful if the scale feature could be fixed so it’s easy to use up all stray veggies 🙂

    Reply
  2. Jane says

    October 20, 2023 at 10:54 am

    @Nagi – OMG. I’ve made some great scalloped potatoes in my life but these were so good; a big hit in my house. So glad we have leftovers so we can enjoy this again tomorrow. This will be made again and again – many thanks for the great recipes.

    Reply
  3. WLCFraser says

    September 14, 2023 at 8:24 am

    5 stars
    I’ve made this (and so many other) recipes. This one I made tonight again. I didn’t have much time so I did parboil the potatoes, peel on, for 10 minutes. Baked for 30 under foil then 15 without. Doubled the dried thyme to 2tsp. I highly recommend as is but just commenting in case anyone else is wondering about a quicker version. Nagi, you’re my BFF in the kitchen, lifting me up to look like I know what I’m doing. Thank you 😊

    Reply
  4. Cheryl says

    August 16, 2023 at 11:23 am

    Can I omit the thickened cream as I don’t have it available atm and just use milk and mayo? Will that work?

    Reply
    • Jane says

      October 20, 2023 at 10:42 am

      Hey there. I had the same dilemma. I used coffee cream instead (18% instead of 35%) but I added some corn starch (dissolved 1 heaping tsp in a bit of cold water and added it to the potato mixture. It worked out perfectly.

      Reply
  5. Tina Hassett says

    June 21, 2023 at 11:57 pm

    Hey Nagi,
    Such a great fan,
    Many of our meals are your recipes which we love ❤️
    About to cook your potato bake thinking of adding sweet potato also what do you think ??
    Thanks again for so many wonderful recipes, p.s love your recipe book 😊

    Reply
  6. Lynn Jahnke says

    April 13, 2023 at 12:56 pm

    Tap or hover to scale please.

    Reply
  7. Vivienne says

    December 17, 2022 at 6:18 pm

    would using cooking cream stop it from splitting and would it alter the taste?

    Reply
  8. Court says

    December 3, 2022 at 10:00 am

    Used this recipe to re-introduce potatoes to my extremely fussy eater and it went great! Halved the garlic and thyme to make it more “kid palatable” but otherwise made as-is. Delicious and easy recipe!

    Reply
  9. Cate Bowden says

    September 8, 2022 at 10:28 am

    Hello, can I substitute sour cream for the cream??

    Reply
  10. Chrissy says

    August 29, 2022 at 7:39 pm

    5 stars
    Made this for dinner this evening….deeeeeelish! Followed the recipe exactly but for substituting fresh parsley for the thyme as I had none fresh. I also made the mistake of putting my Pyrex baking tray onto a metal one worried the cold potatoes might make it crack if put into a hot oven. Unfortunately this slowed down the cooking significantly until we realised what was happening and put the baking tray directly onto the racks….oopsies. Anyway, the wait was worth it. Delicious and I’m NEVER scalloping a potato for a bake ever again…..thank you for sharing!

    Reply
  11. Cathy says

    May 19, 2022 at 2:49 am

    5 stars
    The great debate in my house is which is better…the creamy cheesey potatoes or the cauliflower cheese recipe. Love them both. Thank you.

    Reply
  12. Jane says

    April 13, 2022 at 7:05 pm

    Best potato bake ever so simple no mayo was replaced with Dijon mustard creamy no mozzarella just shredded cheese I followed recipe I believe the difference is MILK I mixed it all in a large plastic basin generous seasoning bingo it’s a winner

    Reply
    • Nagi says

      April 14, 2022 at 1:43 pm

      Woo hoo!! I am happy that you liked it Jane! Thanks for commenting!! N x

      Reply
  13. Samantha says

    March 27, 2022 at 4:34 pm

    Hi Nagi
    The serving scale function on this recipe isn’t working. Was easy to work out as I only needed half but thought you’d like to know to fix it.

    Reply
    • Nagi says

      March 28, 2022 at 4:25 pm

      Thanks Samantha for letting me know! N x

      Reply
      • Jill Stephenson says

        January 14, 2023 at 1:44 pm

        This recipe still hasn’t got how many serves it makes

        Reply
        • Elise says

          April 13, 2023 at 10:42 am

          For many of us potato lovers it would be one serve!

          Reply
  14. Awais says

    January 16, 2022 at 9:39 am

    5 stars
    I omitted the mayonnaise and it tasted delicious. I’m gonna bookmark this one!

    Reply
  15. Marina (T'Mar) says

    December 25, 2021 at 12:14 am

    I made this recipe twice now (I’m in Jozi) and I can’t figure out what is going wrong. The first time the potatoes were still quite hard (though edible) and the second time I had to bake the dish for two hours before they softened up. I used all-purpose potatoes as neither of the two supermarkets I went to had specific types. My SIL thinks the oven loses heat (she thinks the seal is not working properly as the oven is quite old) and I’m wondering if it’s the potatoes. Do you have any idea?

    Reply
    • Tianna says

      January 28, 2022 at 7:49 pm

      I had the exact same experience! I baked it for two hours the first time but like you said, they were hard but edible. Since I didn’t want to waste electricity the second time round, I tried parboiling the potatoes before baking, but they got over boiled so I just made a baked mash

      Reply
  16. Cathy McKenzie says

    December 14, 2021 at 3:26 pm

    Hi Nagi, I am making a number of your delicious recipes and freezing them as we have guests for New Year and I don’t want to be navigating recipes after a couple of wines! So Nagi, would this recipe freeze OK?

    Reply
    • Nagi says

      December 14, 2021 at 11:07 pm

      If you bake it first it should freeze ok although the texture of the sauce might change a bit. N x

      Reply
  17. Hilary says

    December 8, 2021 at 11:36 pm

    5 stars
    I am a bit lazy! I also cook for only 2. I dice & boil the potatoes until just under cooked. Add to remaining ingredients. Reduces baking time to 30 minutes.
    Another one of your fantastic recipes Nagi. Thanks again

    Reply
    • Nagi says

      December 9, 2021 at 2:21 pm

      Great tip Hilary! N x

      Reply
  18. Christine says

    October 22, 2021 at 1:10 am

    How many servings does this make? It’s just two of us and I’d like to scale the recipe. Thanks!

    Reply
    • Nagi says

      October 22, 2021 at 9:17 am

      This makes about 6-8 servings. Thank you! N x

      Reply
  19. Rose says

    October 7, 2021 at 8:32 pm

    5 stars
    My husband and I loved this recipe. I’ve always put ham or bacon in potato bake so I added some lightly fried diced bacon too. Very rich, very tasty. Thank you!

    Reply
  20. Tara says

    September 26, 2021 at 8:41 pm

    I cooked this tonight for my family and they loved it !!
    Once out of the oven, it looked like the picture. It was perfect and tasted like it too. Thankyou Nagi. Yet again – beautiful.

    Reply
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