Why You’ll Love Easy Creamy Cheesy Potato Bake Recipe

Prep is quick and straightforward—peel and cube, mix sauce and bake.
The texture: soft potato chunks swimming in rich, creamy cheese sauce gives more sauce per bite than traditional thin‑sliced gratin.
Versatile: you can swap cheeses, herbs or even add extra veg to customize.
Crowd‑pleaser: perfect for family meals or riding shotgun to a special occasion dinner.
Though indulgent, it uses everyday ingredients you likely already have.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Potatoes (about 1.25 kg / 2.5 lb)
Milk
Thickened cream (heavy cream)
Mayonnaise (whole‑egg preferred)
Fresh thyme leaves (or dried)
Garlic cloves, minced
Salt
Black pepper
Shredded cheese for mixing (any good melting cheese)
Shredded mozzarella (for topping/browning)

Directions

Pre‑heat your oven to 180 °C (350 °F) for all types of oven.
Peel and cut the potatoes into roughly 1 ¾ cm (⅔″) cubes. Place them in a large bowl.
Add milk, cream, mayonnaise, thyme, garlic, salt and pepper to the bowl with the potatoes. Mix well to coat.
Add the shredded cheese for mixing (but not the mozzarella topping yet) and stir through.
Pour the potato‑cheese‑sauce mixture into a baking dish (approx. 3 litre / quart capacity; e.g., 22 cm / 9″ square × ~6 cm / 2.3″ high).
Cover the dish with foil. Bake for about 60 minutes, or until the potatoes are tender.
Remove the foil, scatter the mozzarella cheese on top, and bake for another ~25 minutes, or until the cheese topping is golden and bubbling.
Let the bake rest for 5–10 minutes before serving, and garnish with extra thyme if desired.

Servings and timing

Makes about 10 servings.
Prep time: ~10 minutes.
Cook time: ~1 hour 25 minutes (covered) + ~25 minutes (uncovered) = ~1 hr 35 mins total.
Ideal to plan ahead so you can get the bake into the oven and let it rest before serving.

Variations

Swap the thyme for rosemary or parsley for a different herb note.
Use a flavourful cheese like Gruyère, Monterey Jack or Colby for the mixing cheese, and mozzarella on top for browning.
Add cooked bacon bits or ham pieces for a meaty version.
Toss in some chopped spinach or cauliflower alongside the potatoes to stretch the dish and add veg.
For a bit of heat, stir in chopped jalapeño or red pepper flakes before baking.
Use mustard powder and onion powder if you skip the mayonnaise, to preserve flavour.

Storage/Reheating

To store: let the dish cool, cover and refrigerate. It keeps well—due to its saucy nature.
To reheat:
- Microwave: about 10 minutes on medium power works well and keeps it moist.
- Oven: bake at 180 °C (350 °F) for ~20–30 minutes until hot throughout, especially if it’s a dense bake. Covering helps prevent drying.
You can also make ahead: bake until potatoes are tender, let cool, cover and refrigerate. When ready to serve, reheat and then add the final cheese top and bake until golden.

FAQs

What type of potato should I use?

You should use a potato that softens when baking—avoid really waxy types (often used for potato salads) as they hold their shape and won’t soften into the sauce as effectively. Russet or Yukon Gold are good in the US context.

Can I skip the mayonnaise?

Yes, you can. If you skip mayo, increase the cream slightly and add flavour by stirring in a little mustard powder and onion powder.

Does the sauce separate or look split when baking?

It might look split after the covered bake stage. That’s just how cream behaves when cooked for a long time. After baking and resting, the sauce reduces and the texture is fine.

Can I freeze this potato bake?

While you can freeze it, the texture may change (the sauce can separate or become grainy). For best quality, refrigerate and reheat rather than freeze.

Can I make it ahead of time?

Yes — bake until the potatoes are tender, then cool and refrigerate. When ready, reheat and add the mozzarella topping and bake until golden.

How do I make it gluten‑free?

This recipe is naturally gluten‑free so long as all your cheese, mayonnaise and cream are free from gluten‑containing additives.

Can I reduce the cheese to make it lighter?

You can reduce the cheese somewhat, but it will impact the richness and texture. To maintain creaminess, you might increase cream slightly if reducing cheese.

What size baking dish should I use?

About a 22 cm (9″) square dish that’s ~6 cm (2.3″) high or similar ~3 litre/quart capacity works well to give enough depth for the potatoes and sauce.

Can I use thinly sliced potatoes instead of cubes?

Yes, but this recipe is optimized for cubed potatoes—less prep, more sauce in each bite. If you slice them thinly you’re approaching a gratin/dauphinoise style which requires layering and different bake times.

Will this serve as a main dish or only a side?

It works ideally as a side dish for 10 servings. If using as a main, you may want to pair with a salad or vegetables to round the meal.

Conclusion

This easy creamy cheesy potato bake is a comforting and crowd‑pleasing dish that brings together soft potato cubes in a rich cheese‑cream sauce with minimal fuss. Perfect for weekends, gatherings or when you want to give a side dish something memorable. With simple prep and flexible variations, it’s well worth making.