The Ultimate Creamy, Garlic, Potato Bake
This decadent side dish is full of rich cream, with loads of garlic. Topped off with cheese to give it a crispy golden shell, it will leave your family wanting more!
How to Make these Delicious Potatoes
I had 2 liters of cream to use up, so I set about making three cream recipes. You can find that video here Homemade Sour Cream | Potato Bake | Eaton Mess Dessert
In the video, I also tell you some other ways you can change it up. If you don’t have cream, I give you several other suggestions.
One of my favourite ways to eat potatoes is in a potato bake. With its rich creamy sauce, and garlicky goodness all topped with golden gooey cheese.
This is a quick and easy dish to throw together. The recipe is for a large serving which we ate over two nights of dinners! So, it is also a time-saving dish. I haven’t tried freezing the potato bake before so maybe that is something I need to investigate as well.
The ingredients are all simple and you can add or take away anything you don’t not have. It is a very versatile recipe. For instance, if you don’t have the onion soup mix or similar product, that’s okay just leave it out. We are only just coming into spring now. I haven’t got any chives, so if you have them, add them to the mix.
Other Link and Recipes
Try this other beautiful potato dish Easy Smashed Potatoes with Garlic and Herb Butter
The Ultimate Creamy Garlic Potato Bake
Equipment
- 1 large casserole dish or size to suit your family
Ingredients
- 3 cups cream
- 1 packet onion soup mix or similar I used Maggi. Leave it out if you can't find something similar.
- 2 tsp chicken stock powder
- 1 bulb garlic Use as little or as much as you like
- 5-6 large potatoes thinly sliced Any type is fine
- salt and pepper to taste
- add water or cream if you need extra during the cooking time
- 2 cups grated cheese your choice of cheese
Instructions
- Peel and thinly slice the potatoes. Set aside in some cold water
- Combine all the remaining ingredients in the casserole dish you are going to use. Add in the drained potatoes.
- Using either clean hands or a spoon, combine the potatoes and cream sauce until thoroughly mixed together.
- Cover with baking paper and tin foil.
- Pre-heat the oven to 180℃ and bake for around 30-40 minutes.
- After 30-40 minutes, take the foil and paper off and check the liquid levels and the potatoes to see if they are knife tender. If the potatoes are still firm, return to oven and cook until tender. Keep an eye on the potatoes during this process.
- Take the foil and baking paper off in the last 10 minutes and top with the cheese and bake until golden and bubbly.
