The Ultimate Creamy Garlic Potato Bake
This decadent side dish is full of reach cream, with loads of garlic. Topped off with cheese to give it a crispy golden shell, it will leave your family wanting more!
Print Recipe
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.
Notes
I used to make this potato bake with evaporated milk if you don't want to use cream.
Alternately you can use half and half or milk and cream.