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Creamy Potato Bake

Creamy Potato Bake

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This is another one of my favourite dishes. I first ate a Creamy Potato Bake when a friend invited us to her place for dinner. I thought it was the best thing I’ve ever eaten, especially since (you should all know by now) I love potatoes.

I was also fairly young and didn’t know a hell of a lot about cooking. But I was always willing to learn and try new things. My friend very kindly shared her recipe with me.

However, over the years I have tweaked the recipe to my suit my own taste. The great thing about this Creamy Potato Bake is that you can turn it into a veggie bake by adding other veggies to it.

There are times when I’ve added butternut, sweet potato, zucchini/baby marrow, mushroom, green pepper. No matter what you add the taste is still amazing.

If you on some serious diet please be warned this is not the heathiest dish.  With the holidays around the corner I am sure we will all indulge more than a little bit.  This makes a wonderful side dish, healthy or not. Goes well with almost any roast and perfect for braais too.

The only thing that takes a little effort is cutting up the potatoes. Thereafter you pop it into the oven and in an hour you have a perfectly cooked dish with no added pressure.

Although I have cut my potatoes in rounds, there’s no hard and fast rule as to how you should cut your potatoes. I have also cut them into little cubes before.

I do cover my dish with some foil, this helps the potatoes to cook, the last thing you want is hard under-cooked potatoes. In the last 5 minutes of cooking time I usually remove the foil. It helps dry up any excess liquid and the top gets nicely browned.

If you are short on time you can always parboil your potatoes and then pop it into the oven.

More Potato dishes to try:

Yellow Potato Curry with Cumin

Creamy Garlic Mashed Potatoes

Creamy Potato Bake

Course Side Dish
Cuisine General
Keyword creamy potato bake, potato bake, side dish
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 6


  • 1 kg potatoes cut into rounds
  • 1 small onion finely sliced
  • 2 tspn fresh thyme leaves
  • 1 large garlic clove grated
  • 1 tspn dried mixed herbs
  • 1 tspn salt
  • 1 cup/250ml fresh cream
  • 1/2 cup grated cheddar cheese or more
  • sprinkle of paprika (optional)


  • Preheat oven to 180 degrees Celsius. Mix the fresh cream, garlic, dried mixed herbs and salt and set aside
  • Peel and slice the potato into rounds. Potatoes shouldn't be too thin, about 0.5cm thick
  • Slice the onion, thinly
  • In an ovenproof dish layer half the potatoes, sprinkle half the thyme and the onion on top.
  • Pour half the cream mixture over
  • Layer the other half of the potatoes. Sprinkle the remaining thyme. Pour the cream mixture over and top up with cheese. Sprinkle a little paprika over.
  • Bake at 180 degrees celsius for 1 hour or more until the potatoes are cooked and tender


  1. If you are going to parboil your potatoes you won't need the foil on for long. A few minutes, just until the potatoes are cooked, will do. Cook it further without the foil so all the liquid can dry up
  2. I added just a half a cup of cheese but you can add more cheese if you feeling really indulgent
  3. If you want to bulk up your potato bake you can add mushroom and green pepper 



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