Easy, Creamy, Cheesy Potato Bake (4 Ingredients)

A timeless side dish made effortlessly.

by Samantha Tulett

Published Jan 29, 2026

RECIPE ↓

1 HOUR 10 MINS

EASY

SERVES 6

About the Recipe

This easy, creamy, cheesy potato bake is one of those classic dishes that never goes out of style. Made with tender layers of white potatoes, rich cream, garlic and golden melted cheddar, it’s incredibly simple yet packed with flavour. It’s the kind of side dish that works just as beautifully for a casual weeknight dinner as it does for a special occasion or family gathering.

This recipe is my version of my mother-in-law’s much-loved potato bake, a staple that always made an appearance at family meals and celebrations. I’ve kept it true to the original with just four simple ingredients, letting each one shine while creating that perfectly creamy, cheesy finish everyone goes back for seconds of.

RECIPE

Easy, Creamy, Cheesy Potato Bake (4 Ingredients)

by Samantha Tulett | City Slicker

COOK TIME

1 HOUR

TOTAL TIME

1 HOUR 15 MINS

COURSE

SIDES

SERVES

PREP TIME

15 MINS

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

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.

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.

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.

Remove the foil, then sprinkle the grated cheese evenly over the top.

Return the dish to the oven, uncovered, and bake for a further 15 minutes, or until the cheese is melted, golden and bubbling.

Remove from the oven and allow the potato bake to rest for 5 minutes, as this will help it hold its shape when sliced.

Slice the potato bake into 6 even portions and serve.

Tips

Choose the right potatoes. Floury white potatoes work best as they soften beautifully and soak up the cream, giving you that rich, creamy texture throughout the bake.

Slice evenly for perfect cooking. Aim for thin, even slices around 2 to 3 mm thick so all the potatoes cook at the same rate and become tender at the same time. A mandoline can help make this quick and consistent.

Cover tightly for the first bake. Make sure the foil is sealed well so the steam stays inside. This helps the potatoes cook through properly and keeps the bake creamy rather than dry.

Let it rest before serving. Resting for five minutes allows the cream to thicken slightly and helps the bake hold its shape when sliced, giving you those perfect layers.

Make it ahead. You can assemble the potato bake earlier in the day, cover and refrigerate, then bake when ready. Just add an extra 5 to 10 minutes to the covered baking time if starting cold.