Go Back

Creamy Potato Bake

Prep Time20 mins
Cook Time1 hr 15 mins
Course: Side Dish
Cuisine: General
Keyword: creamy potato bake, potato bake, side dish
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 pepperĀ