Easy Potato Bake

Cubes of potato and creamy sauce in a square white baking dish with a spoon.

This Easy Potato Bake recipe has it all - tender potato in a rich and creamy cheese sauce but in a rustic, chunky style. The perfect easy potato side dish.

Course Side

Cuisine Australian

Total Time 1 30

Servings

Calories 424kcal

Author Lee-Ann Grace

Ingredients

700 g potatoes (see my notes)
½ cup thickened cream
¼ cup milk
1 cup shredded cheddar cheese (see my notes)
½ cup shredded mozzarella cheese (see my notes)
50 g bacon chopped
1 garlic clove (large) crushed
2 teaspoons Dijon mustard
1 teaspoon fresh thyme leaves
¼ teaspoon onion powder
¼ teaspoon cooking salt
fresh black pepper

Metric - US customary

Instructions

Preheat oven to 180c (350f).
Peel and chop the potatoes into chunks 1¾ cm (⅔") square.
700 g potatoes
Place them in a large bowl along with the remaining ingredients (except the mozzarella) and mix well.
½ cup thickened cream, ¼ cup milk, 1 cup shredded cheddar cheese, 50 g bacon, 1 garlic clove (large), 2 teaspoons Dijon mustard, 1 teaspoon fresh thyme leaves, ¼ teaspoon onion powder, ¼ teaspoon cooking salt, fresh black pepper
Tip mixture into baking dish (mine is 18 cm square x 6 cm deep).
Cover with a layer of baking paper (so the potatoes don't stick) then aluminium foil.
Bake for 1 hour or until potatoes are tender.
Sprinkle over mozzarella and bake (uncovered) for a further 20 minutes or until the top is browned.
½ cup shredded mozzarella cheese
Allow to rest for 5 minutes then serve.

Video

Notes

I used dirt-brushed sebago potatoes (an all-rounder potato readily available in Australian supermarkets).
The cheddar cheese that is added to the cream and potatoes could be swapped for another cheese that melts well.
More cheddar can be substituted for the mozzarella.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition