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Home Collections Easter

Easy Creamy Cheesy Potato Bake

By:Nagi
Published:12 Apr '17Updated:12 May '25
182 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
4.84 from 48 votes
Servings10
Tap or hover to scale
Print
  • 442
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)
Prevent screen from sleeping

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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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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182 Comments

  1. kay lloyd says

    April 16, 2025 at 6:41 pm

    can this be frozen or how long does it keep in fridge without freezing

    Reply
  2. Lisette Bourke says

    October 28, 2024 at 8:27 pm

    5 stars
    This is the best potato bake recipe I’ve ever made! Make sure you add the mustard and onion powder. My only change was pure cream instead of thickened because that’s what I had

    Reply
    • Adrian McNeilly says

      February 22, 2025 at 2:43 am

      1 star
      How do recipe tin eats publish 4.8 to 5 star ratings. When you
      make up to 15 recipes and they are average at best.

      Reply
  3. Alexandra says

    September 29, 2024 at 2:17 pm

    5 stars
    I forgot to select 5 stars in my review!
    Absolute winner as I don’t really make potato bake because of the prep. Had this as a side on our table for a BBQ and Grand final yesterday and it was cleaned up! This will definitely become a regular on our table. Thank you Qween Nagi 🙌🏻

    Reply
  4. Alexandra says

    September 29, 2024 at 2:15 pm

    As someone who avoids potato bake because of the prep, this was epic! Had people over for a BBQ and Grand final yesterday and it was an absolute hit. Will definitely become a regular on our table. Thank you Qween Nagi.

    Reply
  5. Andrea Menzies says

    July 22, 2024 at 5:17 pm

    5 stars
    Loved this, I added some fresh chilli, delish.

    Reply
  6. Jill says

    June 30, 2024 at 8:37 am

    5 stars
    A winner! I followed the recipe but added the mustard and Onion salt as per note even though I used mayo. I had to send the recipe to everyone at the dinner table 🙂

    Reply
  7. Rhys Martin says

    June 24, 2024 at 8:24 pm

    5 stars
    Loved this. super tasty quick and easy

    Reply
  8. Elaine P. says

    May 7, 2024 at 7:07 am

    5 stars
    Made this last night for a special dinner: so much easier than dauphinoise! And my special guest went for seconds, so it’s a winner! Note my kids thought it was superb, while my husband felt like it was too much cheese for him. Also, I added a touch of blue cheese and spinach into the sauce, which worked nicely.

    Reply
  9. Kaz says

    April 7, 2024 at 5:02 pm

    Looked at this recipe several times but today was the first time of trying it out. Why has it taken me this long! Followed the recipe as is and it was superb. Will be a regular in future.

    Reply
  10. Penguin tummy says

    April 7, 2024 at 7:22 am

    Such a delicious potato bake! I halved it and it was still perfect.

    Reply
  11. Pat says

    March 26, 2024 at 10:20 am

    I’m assuming this recipe is for 6-8 servings (or maybe more as a side dish) but without the serving size the “tap or hover to scale” function doesn’t work and I would love to make this for myself (only me at home). Any chance of fixing this? Please ?

    Reply
    • Stacy McTavish says

      March 31, 2024 at 5:19 pm

      I need to scale up for may bi-weekly charity cook but the tap to hover still not available so have to make some assumptions based on the comment in Notes – 6.Nutrition assumes 10 servings.

      Reply
  12. James Duke says

    March 26, 2024 at 4:33 am

    No recipe for a sensible baked potato.

    Reply
  13. Kara says

    March 22, 2024 at 9:46 pm

    It may be sacrilegious, but adding a packet of French onion soup mix takes this to the next level,

    Reply
  14. Alison Money says

    March 8, 2024 at 7:43 pm

    Amazing. I despaired when I didn’t have cream in the fridge. Kind if faked it with extra kewpie Mayo, bit more milk and melted butter to get the same liquid volume. Had a bit of sauce left over so three in some cauliflower. Fresh thyme from the garden sealed the deal.
    Partner is now raving about some sublime potato dish he had in Europe, and I just want more….

    Reply
  15. Hollis says

    March 2, 2024 at 2:18 am

    5 stars
    I used a truffle cheddar and added a minced shallot, 2 green onions, and a generous handful of chopped parsley. Mozzarella on top. The full 1 cup of cream + 1/4 cup of Kewpie mayo. Also, I don’t peel the russets so I need that little bit of extra liquid for better absorption. I dotted unsalted butter on top with the mozzarella because I can’t imagine potatoes without butter. It’s heavenly. Thanks for a great recipe!

    Reply
  16. Amie charlett says

    December 18, 2023 at 3:29 pm

    5 stars
    I made this as a side for a BBQ. Everyone loved it. I will definitely make this again. So easy and tasty. I followed the recipe to the T

    Reply
  17. 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
  18. Mindy says

    November 2, 2023 at 5:59 am

    5 stars
    Hi. I love this. I admit I almost quit untiI thought: Hey, sliced potatoes have naked places that cheese just do not get to. I use a combo of wax (red) and russet potatoes because russets kind of melt while wax potatoes stand up proud.
    Thanks for sharing!

    Reply
  19. Allye says

    October 25, 2023 at 12:51 am

    5 stars
    As always, another great recipe! I used part Colby Jack and medium cheddar because that’s what I already had opened and on hand and still the mozzarella on top. I did however have to cook mine way longer! I may have cut my potato cubes bigger. Either way it was a hit! I used some leftovers with some scrambled eggs and chopped up bacon in a breakfast wrap. Delicious!

    Reply
  20. 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
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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