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Coles

  • Egg free
  • Gluten free
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • Wheat free
  • 2 serves veg or fruit

Nothing says comfort food better than this creamy, cheesy potato bake – plus it's so simple to make.

  • Serves10, as a side
  • Cook time1 hour 30 minutes
  • Prep time20 minutes, + cooling time
Cheesy potato bake

Ingredients

  • 600ml thickened cream
  • 1/2 cup (125ml) full-cream milk
  • 1 1/2 tbs thyme leaves
  • 2 garlic cloves, finely chopped
  • 1.5kg Crème Gold potatoes, peeled, cut into 5mm-thick slices
  • 250g Gruyère or vintage cheddar, grated
  • Thyme sprigs, to serve

Nutritional information

Per Serve: Energy: 1968kJ/471 Cals (23%), Protein: 22g (44%), Fat: 33g (47%), Sat Fat: 17g (71%), Carb: 34g (11%), Sugar: 4g (4%), Dietary Fibre: 3g (10%), Sodium: 528mg (26%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C (160°C fan-forced). In a large jug or medium bowl, add the cream, milk, thyme and garlic and stir to combine. Season with salt and pepper.

  2. Step 2

    Arrange one-quarter of the potato slices, overlapping slightly, in a single layer over the base of a large round or square baking dish. Drizzle with one-quarter of the cream mixture and sprinkle with one-quarter of the cheese. Repeat, in 3 batches, with the remaining potato slices, cream mixture and cheese.

  3. Step 3

    Bake for 1-1 1/2 hours or until the potato is just tender, cream mixture bubbles and the cheese layer is golden.

  4. Step 4

    Set the potato bake aside to cool slightly. Sprinkle with thyme sprigs to serve.

Recipe tip

COOK. STORE. SAVE
Root-to-tip:
Hang on to those potato skins! Use them to make Curtis’ Potato Skin Crackling recipe. Serve as a tasty snack before Christmas lunch as part of a grazing platter.

Smart save: Tasty cheddar will add just as much flavour and creaminess to this cheesy bake. Use it in place of gruyère for a hack that’s easy on the wallet.

Cheesy potato bake

Cheesy potato bake
  • Serves10, as a side
  • Cook time1 hour 30 minutes
  • Prep time20 minutes, + cooling time
Ingredients
  • 600ml thickened cream
  • 1/2 cup (125ml) full-cream milk
  • 1 1/2 tbs thyme leaves
  • 2 garlic cloves, finely chopped
  • 1.5kg Crème Gold potatoes, peeled, cut into 5mm-thick slices
  • 250g Gruyère or vintage cheddar, grated
  • Thyme sprigs, to serve
    Description

    Nothing says comfort food better than this creamy, cheesy potato bake – plus it's so simple to make.

    Method
    1. Step 1

      Preheat oven to 180°C (160°C fan-forced). In a large jug or medium bowl, add the cream, milk, thyme and garlic and stir to combine. Season with salt and pepper.

    2. Step 2

      Arrange one-quarter of the potato slices, overlapping slightly, in a single layer over the base of a large round or square baking dish. Drizzle with one-quarter of the cream mixture and sprinkle with one-quarter of the cheese. Repeat, in 3 batches, with the remaining potato slices, cream mixture and cheese.

    3. Step 3

      Bake for 1-1 1/2 hours or until the potato is just tender, cream mixture bubbles and the cheese layer is golden.

    4. Step 4

      Set the potato bake aside to cool slightly. Sprinkle with thyme sprigs to serve.