Description
A comforting and easy creamy cheesy potato bake with chunky cubes of potato baked in a rich, golden cheese sauce. Perfect for gatherings or weeknight dinners.
Ingredients
1.25kg (2.5lb) potatoes (Sebago, Russet, or Yukon Gold)
2/3 cup (160 ml) milk (full or low fat)
3/4 cup (185 ml) thickened cream (heavy cream)
1/3 cup mayonnaise (whole egg) or 1/4 cup extra cream
1 1/2 tsp fresh thyme leaves (or 1 tsp dried)
2 garlic cloves, minced
3/4 tsp salt
Black pepper, to taste
2 cups (200g) shredded cheese (Gruyere, Monterey Jack, Colby, cheddar, tasty cheese)
1 cup (100g) shredded mozzarella cheese (for topping)
Instructions
1. Preheat oven to 180°C / 350°F.
2. Peel and cut potatoes into 1.75 cm (2/3 inch) cubes.
3. In a large bowl, combine potatoes, milk, cream, mayo (or extra cream), thyme, garlic, salt, pepper, and shredded cheese (except mozzarella).
4. Transfer mixture to a greased 3L/quart baking dish (approx. 22cm square x 6cm high).
5. Cover with foil and bake for 60 minutes until potatoes are tender.
6. Remove foil, sprinkle mozzarella on top.
7. Bake uncovered for 25 minutes until golden and bubbly.
8. Let rest for 5–10 minutes before serving.
9. Garnish with extra thyme if desired.
Notes
Avoid waxy potatoes; they stay too firm after baking.
Mayonnaise adds flavor depth. If omitted, substitute with extra cream and add a pinch of mustard powder and garlic/onion powder.
Sauce may appear split after the first bake — it will smooth out after resting.
Best reheated in the microwave to retain moisture.
Can be made ahead: Bake until tender, cool, refrigerate, then reheat and add topping before final bake.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 198g
- Calories: 360
- Sugar: 2g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg