This easy, creamy, cheesy potato bake is just as it sounds – simple and delicious! The potatoes are cut into cubes and cooked in the sauce, so you don’t need to par-boil them or make the sauce separately. It’s also faster to chop the potatoes rather than thinly slice them – plus, you get more sauce with every bite!
Easy Creamy Cheesy Potato Bake. What a tongue-twister! Say that three times fast (it’s even harder after a few glasses of wine). I always need clarification and have probably made a few mistakes in this article, even though I checked it several times.
You probably picture sliced potatoes when you think about potato bakes. In the States, this dish is also known as Potato Dauphinoise, Scalloped Potatoes, and Potato Gratin. Here’s the recipe I use (well, Julia Childs!) If you want Dauphinoise, then this is the recipe for you. Listen to me on this chunky look before you run off!
This is not only easier to make but also faster. This “chunky” style creamy potato bake is a great alternative to the traditional method of thinly slicing potatoes and layering them in a baking dish. Instead, you’ll get soft potato pieces bathed with cheesy, creamy sauce. With potato gratin, the potatoes are packed closer together so that there is less creamy cheese goodness in every bite. Some people may even claim that it is packed too tightly for their taste. ).
I planned to keep this recipe private. Two weeks ago, I hosted an Easter Taste Testing lunch at my house, primarily in order to receive feedback on the Salmon gravlax I shared last Monday (a resounding success!) The Top Pick of the Day was almost unanimously chosen. I asked a group of my mother’s golfing buddies, who are always willing to taste test. The luxury of retirement. Enjoy a leisurely round of golf followed by a three-course lunch.
These Taste-testing sessions are great because the participants bring years of experience as well as complete honesty. Everyone is willing to give constructive feedback and useful suggestions. A few recipes never made it onto this blog due to the input of this group of Taste Testers.
It was a quick side dish that I thought wasn’t special, but everyone loved it! And it was a topic of hot discussion that it was an afterthought-side-dish that I really didn’t know was that special, but everyone loved it! So, I just had to share!
I won’t lie to you. This isn’t the healthiest of recipes on this blog. This recipe is a mixture of potatoes, cream, and cheese – all the things we usually cut out when we try to be healthy.
It is because of this, my friends, that it is so good. Indeed, this is something other than what I would make for a midweek meal. Weekends and special occasions for feasting? Hell yes! Particularly when I want to steal the show.
- # Potatoes (except waxy potatoes) weighing 1.25kg/2.5lb
- ▢ Milk (full-fat or low-fat): 2/3 cup (160ml).
- ▢ Heavy cream, 3/4 cup (185ml), thickened (heavy)
- ▢ Note: Use 1/4 cup cream or 1/3 cup mayonnaise (or whole egg) (Note 2).
- ▢ Use 1 tsp dried thyme or 1 1/2 tsp of fresh thyme for the garnish.
- ▢ Two large cloves of garlic, minced
- ▢ 1/4 tsp. salt
- ▢ Black pepper
- ▢ For mixing, 2 cups (200g) shredded cheese (Note 3).
- ▢ 1 cup (100g) shredded mozzarella cheese
- Preheat oven to 180C/350F for all types.
- Peel the potatoes and cut them into cubes of 1 3/4 cm/ 2/3″. Place the potatoes in a large dish.
- Mix all ingredients except for mozzarella. Mix.
- Pour into a 3-litre/quart baking dish. Mine is 22cm/9″ square by 6 cm/2.3″ high.
- Cover the potatoes with foil. Bake potatoes for 60 minutes or until they are tender.
- Remove foil and sprinkle over mozzarella cheese. Bake until golden, about 25 minutes.
- Rest the dish for 5-10 minutes before serving. Garnish with extra leaves of the theme if desired.