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
- 1.25kg/ 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:
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. 🙌🏼
I’ve never heard of “tasty cheese.” Is that some weird thing like Velveeta, or is it an actual cheese?
This sounds a lot like one version of my scalloped potatoes. so I feel justified suggesting a combination: cheddar, monterey jack, gouda, swiss, edam, and smoked rather than plain gruyere, all in equal portions. Combine with crushed pickling or rock salt, minced dehydrated chives, coarse black or white pepper (or cracked mixed peppercorns), a few pinches each of cayenne and Cajun spice, and some smoked paprika. Yeah, as a matter of fact, I am a fan of smoked flavor. How could you tell?
HI Shalryn! Nope, it’s a totally natural cheese, it’s the main stream Australian cheese along side Cheddar, Colby etc. It reminds me of Colby 🙂 WOAH What a combination of cheese, I LOVE IT!!!! I wish I had that much cheese in my house! ?
You would have that much cheese in your house, too, if you lived less than ten minutes from a cheese farm. 🙂 Topped up my Edam and Smoked Gouda supplies yesterday, along with some Maasdammer (a reduced-fat Swiss/Gouda hybrid cheese fantastic for pizza or grilled cheese, or for just eating as is).
I think I was born to live a stones throw of a cheese farm… ?
what a clever girl you are Nagi! a definite for this Easter Sunday braai 🙂
i wonder if you could do this in the Instant pot…..any ideas?
Hi Suzanne! I haven’t tried this in a slow cooker or pressure cooked, so I don’t know how to translate it into an Instant Pot. Sorry! The thing I’m unsure of is the evaporation of the liquid 🙂 The potato cooking part should be fine, I’d guess 4 hours on low on the slow cooker function. Then I guess cover with cheese and broil / grill to brown it. Hope that helps!
Wow Nagi, that is one big fat meal! Is IT good ? Do Not know, Dozera is Not interested Or tummy is already foll. This is just special Treat Like Birthday. Wish YOU and yours very Happy Easter!! Regards Vera.
HAPPY EASTER TO YOU TOO VERA!! And Dozer says WOOF! 🙂 N xx
Love potatoes in ANY form!Have used a recipe from a VERY old Betty Crocker cookbook(my first cookbook);to make scalloped and as gratin potatoes.The mayo is very interesting.I suspect it will make a very creamy sauce,compared to my roux based recipe.The butter tends to separate,and have to dab the excess off the top!Yucky.Will try this recipe asap!Thanks !
Hi Teri – don’t you love the old cookbooks?? They are a treasure trove! My first one was a Women’s Weekly one. I have to share a recipe from it one day soon! N xx
I’m nervous of adding mayo …. I guess I’ll give it a go since everyone’s raving! Fingers crossed!!
Hi Nagi! This looks divine. One question: what would be the American equivalent of Tasty cheese?
Hi Jinx! Monterey Jack is the closest, in my opinion. It’s actually better because the oil doesn’t split as easily as it can with tasty cheese 🙂 And it stretches better!!!
Thanks I was already going to do your slow cooker lamb for the family at Easter and was planning potato bake but I will do this instead. Making a hot cross bun bread butter pudding too
Ohhhh! I love hearing that Jo, thank you! And GUESS WHAT?? I’m doing a bread and butter pudding tomorrow. Yes, seriously!
This is my mother’s no-recipe potato au gratin recipe from my childhood. I’m ecstatic to have this, thank you so much. It will bring back great memories!
Ohhhh! I love love LOVE hearing that! 🙂 N xx
Nagi, I’ve been a silent “lurker” on your blog and enjoy it very much. I just want to add a “correction,” if I may be so bold. You mentioned that this dish isn’t considered a healthy food, given the ingredients of potatoes, cream, and cheese. I know there is a difference of opinion on this, but I (and many others) believe that this IS a healthy dish if the QUALITY of the ingredients are good. Natural, unadulterated foods are ALWAYS better than manufactured foods, and good fats are very healthy. Good fats, by the way, are not necessarily what we’ve been told for a number of years now. This hype is actually the result of marketing efforts to convince us that we should buy the products that certain companies are selling. One Web site where you can get more information about this is http://www.WestonAPrice.org. Be sure to read about Dr. Price’s research. So, all that’s to say, enjoy this wonderful dish without feeling guilty! Now, I’ll get off my soap box .
Thank you for your wonderful recipes and your delightful writing & photos. Dozer is one lucky dog!
PS Love all blog lurkers, silent and loud 😉
I love hearing that Denise! Thank you so much for your input 🙂 I always enjoy reading information about nutrition. I have bookmarked it to read over the break! N x
Nagi…Another perfect recipe…You know I look at your videos…and you make it look so DAMN easy…and then I realize you have that perfect Aussie lighting 🙂 Anyhow about this cheesy goodness…. OMG I used to get lazy and do this in culinary school instead of Dauphinois as well 🙂 Do you know whats EVEN EASIER…. using pre shredded hash browns and doing exactly that…it almost becomes a little cake 🙂 Heheheh can you tell thats what I’m gnawing on now??!!! Miss you my friend! Clearly everyone is doing well…and oh….Grav Lox and potatoes.. add in some bagels an you got yourself a perfect Jewish brunch!
Oh no way! The lighting here is terrible, way too bright for photos and videos 🙁 I have to do a lot of managing of the light to be able to take decent photos and videos!!
YOU did? Ha! That validates!!!! But more importantly….how are YOU going??
Well lots is going on…just shot you a Skype message …Check it out…and WE MUST CATCH UP SOON
Hi Nagi. You have just given me my potato side dish for Easter. This will go very nicely with lamb and baby peas. Wish we could have Easter dinner together, but at least we will be eating similar delicious foods; so in a very long distance way we will be.
Hi Dorothy! Love the thought that we’re having similar Easter dinners! What’s for dessert? 🙂
What do you thinkt? Carrot cake, of course!
I think something like this goes so perfectly with a big hunk of roasted meat… and somehow ends up looking so luxurious.
It doesn’t matter if it’s not the healthiest – it’s for a special occasion after all!
I love your easier version of dauphinoise. Genius, as always!
“BIG HUNK OF ROASTED MEAT” – Yesssss!!!