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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. 🙌🏼
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
“I can’t stop eating this!”
~ My husband
I had planned on making scalloped potatoes but it had been a long day & I suddenly remembered
this recipe. Thanks so much! Another keeper…
Dozer definitely has the right face on for this dish!
That’s so great to hear Fiona! Thanks for letting me know – N xx
My boyfriend said these were the BEST scalloped potatoes he’s ever had, and I have to agree. Way saucier and creamier than the usual kind with the little flat rounds of potatoes. I did have to use waxy red potatoes (gasp!) as they were all I had, but it turned out delicious nevertheless.
FANTASTIC!!! That’s high praise Sam, so pleased you both enjoyed this! N xx
Can fat free cheese be used in this recipe?
As long as it melts! (Didn’t know there was such a thing??)
Oh wow ive just made this at my parents house….This is a fantastic potato recipe, very rich and creamy and easy to put together. Thank you for great recipe which I will use again and again
Fantastic to hear Lynne! I’m so pleased you enjoyed this! N xx
I was just introduced to your recipes this week by my sister and I’m so greatful and excited to get out of my family’s dinner rut! I made this recipe to the T this evening (used gouda for the two cups cheese) and my family loved it! Served it with brussel sprouts and pork chops. Went and bought the ingredients for your greek chicken and rice for Friday dinner. Thank you so much!
Thank you for the lovely message Tiffanie! I’m so glad you enjoyed this and hope you find more recipes you love!
Hi Nagi
can Greek yogurt be substituted for the cream?
Hi Barb! I’m afraid that will make this too sour, but if you’re after a lower fat version, try evaporated milk!
It looks so earthy and comforting I love it really 🙂
I think you just nailed the description of these!!!
Cream, cheese and potatoes? Three of my favourite things in the one delicious dish!
YES to that Sarah. YES!!!!
Hi Nagi,
Thank you! A million times, thank you! My biggest gripe with scalloped potatoes is that they’re too dry. All that potato surface area sucks up the liquid. That’s why I never make them. Plus, all the mandoline work or cleaning my giant food processor to make potatoes for two? No.
This recipe solves both problems.
I know!! That’s actually why I don’t make scalloped potatoes, I make dauphinoise. Just a personal preference!
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!
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
PS Love all blog lurkers, silent and loud 😉