Introduction
Looking for the ultimate comfort food that’ll make everyone at your dinner table smile? This Cheesy Potato Bake is exactly what you need. I’ve perfected this recipe over countless family gatherings, and it never fails to impress. What makes this dish special is its perfect balance of creamy, cheesy goodness with perfectly tender potatoes. It’s incredibly versatile – serve it as a hearty side dish or make it the star of your meal. The best part? It’s surprisingly simple to make, even if you’re new to cooking.
Ingredients
-
• 4 large russet potatoes, thinly sliced
• 2 cups sharp cheddar cheese, grated
• 1 cup heavy cream
• 1/2 cup whole milk
• 3 cloves garlic, minced
• 1 medium onion, finely diced
• 2 tablespoons butter
• 1 teaspoon fresh thyme
• Salt and black pepper to taste
• 1/2 cup Parmesan cheese (for topping)
Ingredient Notes: You can substitute russet potatoes with Yukon Gold for a buttery flavor. For a lighter version, replace heavy cream with half-and-half, though the result won’t be quite as rich.
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Slice potatoes into thin, uniform rounds (about 1/8 inch thick). Pro tip: Use a mandoline if you have one for consistent thickness.
- In a saucepan, combine cream, milk, minced garlic, and butter. Heat until butter melts, but don’t let it boil.
- Layer 1/3 of the potato slices in the baking dish, slightly overlapping them.
- Sprinkle with salt, pepper, diced onions, and 1/3 of the cheddar cheese.
- Repeat layers twice more with remaining ingredients.
- Pour the warm cream mixture evenly over the potatoes.
- Top with Parmesan cheese and fresh thyme.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15-20 minutes until golden brown and bubbly.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 60-65 minutes
Total Time: 1 hour 25 minutes
Servings: 8-10 portions
Recipe Notes
• Let the dish rest for 10-15 minutes before serving – this helps the sauce thicken and makes serving easier.
• Test potato doneness by inserting a knife – it should slide through easily.
• For make-ahead prep, assemble everything except the cream mixture up to 4 hours in advance. Add the warm cream mixture just before baking.
• Store leftovers in an airtight container for up to 3 days in the refrigerator.
• When reheating, add a splash of milk and cover with foil to prevent drying out.
• For extra crispiness on top, broil for 2-3 minutes at the end of cooking time, watching carefully to prevent burning.
This Cheesy Potato Bake reheats beautifully, making it perfect for meal prep or when you’re expecting company. Just remember to slice your potatoes uniformly for even cooking, and don’t skip the resting time at the end – it makes all the difference in texture and serving.
Cheesy Potato Bake
Ingredients
- 4 large russet potatoes thinly sliced
- 2 cups sharp cheddar cheese grated
- 1 cup heavy cream
- 1/2 cup whole milk
- 3 cloves garlic minced
- 1 medium onion finely diced
- 2 tablespoons butter
- 1 teaspoon fresh thyme
- Salt and black pepper to taste
- 1/2 cup Parmesan cheese for topping
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Slice potatoes into thin, uniform rounds (about 1/8 inch thick).
- In a saucepan, combine cream, milk, minced garlic, and butter. Heat until butter melts, but don't let it boil.
- Layer 1/3 of the potato slices in the baking dish, slightly overlapping them.
- Sprinkle with salt, pepper, diced onions, and 1/3 of the cheddar cheese.
- Repeat layers twice more with remaining ingredients.
- Pour the warm cream mixture evenly over the potatoes.
- Top with Parmesan cheese and fresh thyme.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15-20 minutes until golden brown and bubbly.