Creamy Potato Bake

Silky, cheesy layers of tender potato baked until bubbling and golden, with a cream sauce that soaks into every slice.

Ingredients

• 1.6 kg / 3.5 lb potatoes (starchy or all-rounder), peeled
• 2 cups (500 ml) thickened/heavy cream
• 1 cup (250 ml) milk
• 2 cloves garlic, finely grated or minced (pantry staple)
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Dijon or mild mustard *(optional pantry staple, leave out if you don’t use it)*
• 2 cups (200 g) grated cheese (cheddar or “tasty” style)
• 2 tbsp butter, plus extra for greasing
• 1 tbsp olive oil (or neutral oil)

Method

• 1

  Step 1: Prep oven & dish

  Preheat oven to **180°C / 350°F (160°C fan)**. Grease a **large baking dish** (about **33 x 23 cm / 13 x 9"**) with butter.

• 2

  Step 2: Slice potatoes

  Slice potatoes into **3 mm / 1/8"** rounds (a mandoline makes this fast and even). Keep slices stacked so they don’t brown; no need to rinse.

• 3

  Step 3: Make the cream sauce

  In a saucepan over **medium heat**, add **butter + oil**. Stir in **garlic** for **30 seconds** until fragrant (don’t let it brown). Pour in **cream + milk**, add **salt, pepper**, and **mustard (if using)**. Heat until **steaming hot** and just starting to bubble at the edges, **3–5 minutes** (don’t boil hard).

• 4

  Step 4: Layer

  Arrange one-third of the potato slices in the dish, overlapping slightly. Ladle over one-third of the hot cream sauce. Sprinkle with **1/2 cup (50 g)** cheese. Repeat **2 more times**, finishing with cheese on top.

• 5

  Step 5: Bake covered

  Cover tightly with foil. Bake **55 minutes**, or until a knife slides through the centre with only light resistance.

• 6

  Step 6: Bake uncovered to brown

  Remove foil and bake **15–20 minutes** more until the top is **deep golden** and the sauce is **bubbling around the edges**.

• 7

  Step 7: Rest (this matters!)

  Rest **10–15 minutes** before serving so the sauce thickens and the layers set.

Tips

• **Best potatoes:** Starchy (Russet) = ultra creamy; all-rounders (Yukon Gold) = slightly firmer slices. Avoid waxy potatoes if you want maximum creaminess.
• **Even cooking tip:** Keep slices close to **3 mm**; thicker slices can stay firm in the middle.
• **Cheese choice:** Cheddar gives the best flavour and browning. For a milder kid-friendly version, use a mix of cheddar + mozzarella if you have it.
• **Make-ahead:** Assemble, cover, and refrigerate up to **24 hours**. Bake from cold (add **10–15 minutes** to the covered bake time).
• **Serving ideas:** Great with roast chicken, sausages, or a simple green salad/steamed veg.
• **Spice level:** Keep it classic for kids; for adults, add a pinch of **paprika or chili flakes** (pantry spice) into the cream sauce.

Nutrition (per serving, estimate)