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Creamy Cheesy Potato Bake
A simple potato bake layered with cream, garlic and golden cheddar.
EASY
1 HOUR 15 MINS
SERVES 6
ABOUT THE RECIPE
Potato bake does not need many ingredients to be excellent, which is the whole point here. My mother-in-law’s version keeps it to potatoes, cream, garlic and cheddar, layered until soft, golden and bubbling. The kind of side dish people quietly go back for seconds of.
THE RECIPE
Ingredients
1 kg white potatoes
450 ml thickened cream
3 cloves garlic, crushed
200 g cheddar (tasty) cheese, grated
Salt and freshly cracked black pepper, to taste
Method
1.
Preheat your oven to 180°C. Peel the potatoes and slice them into thin rounds, approximately 2 to 3 mm thick. Layer the sliced potatoes evenly in a 32 cm x 22 cm baking dish.
2.
In a jug or bowl, combine the cream and crushed garlic, stirring well so the garlic is evenly distributed. Pour the garlic cream mixture over the potatoes.
3.
Season generously with salt and cracked black pepper to taste, then over the dish tightly with foil and place in the oven for 45 minutes.
4.
Remove the foil, then sprinkle the grated cheese evenly over the top.
5.
Return the dish to the oven, uncovered, and bake for a further 15 minutes, or until the cheese is melted, golden and bubbling.
6.
Remove from the oven and allow the potato bake to rest for 5 minutes, as this will help it hold its shape when sliced.
7.
Slice the potato bake into 6 even portions and serve.
SAMANTHA'S NOTES
Choose floury potatoes
Slice them evenly
Cover, then rest
Aim for thin, even slices around 2 to 3 mm thick so the potatoes cook at the same rate. A mandoline makes this much easier.
Seal the foil tightly for the first bake so the potatoes steam and soften properly. Let the bake rest for 5 minutes before serving so the cream settles.
Floury white potatoes work best because they soften beautifully and soak up the cream. That is what gives the bake its rich, creamy texture.
KEEP COOKING
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