Recipe Potato Bake
Enjoy this creamy, cheesy potato bake layered with onion and garlic that will have everyone fighting to be the first to dig in! Serve up a big batch at your next BBQ for guaranteed smiles.
This easy cheesy potato bake or potato casserole is our go-to side dish for family gatherings and BBQs. It’s always a hit and there are almost
It’s the kind of side dish you can prep before everyone gets there, and have cooking in the background while everything else is going on. That’s our kind of cooking!
Potato Cauliflower Bake {easy Side Dish}
Need a potato bake but don’t have over an hour for it to cook? While your oven is pre-heating, pop the potato bake in the microwave on high for 10-15 minutes. This will help soften up the potatoes slightly to par-cook them, so you can reduce the time in the oven to just 30-45 minutes!
Australian potato bake or potato casserole is one dish you’ll usually find alongside freshly grilled snags and lamb chops at a family BBQ. Depending on where you’re from, there are many variations of this classic potato dish.
, the traditional French name for a dish consisting of sliced potatoes covered in cheese and breadcrumbs, which is baked until the top is golden brown. With origins in the Dauphiné region of southern France, where it’s also known as
Hasselback Potatoes Recipe
Is another variation where the origins may be from England. These days, whatever name you know it by, it’s just as popular across Australia, Europe and beyond.
If you’ve used waxy potatoes instead of starchy potatoes, don’t stress! You’ll still end up with a delicious potato bake, you just may need to cook it for longer to reach the soft and fluffy texture you’re looking for. Cover with foil to stop the cheesy topping from browning too fast, then remove towards the end to brown it up perfectly once the potatoes are close to being cooked through.
We love it alongside BBQ sausages, steak or cevapi with a refreshing side salad of tomato and cucumber shopska. It’s delicious alongside a serving of curried sausages.
Creamy Potato Bake
Yes, you can freeze potato bake for up to a couple of weeks. We recommend separating leftovers into small portions to make them easier to reheat later. Always store in an airtight container.
Allow refrigerated potato bake to come up to temperature first before reheating. If frozen, allow enough time to fully defrost on the bench and come up to temperature. Cover with foil and bake for 15-20 minutes until heated through. You can also use a microwave to reheat (in short bursts) until warmed through – the texture won’t be quite the same but the speed makes up for it!
Leftover potato bake is actually super adaptable. Mash it up and form into fried patties or potato pancakes. Use as a topping on shepherd’s pie or moussaka. Or for something a little bit fancier, use a piping bag to turn them into duchess potatoes .
Potatoes Au Gratin (dauphinoise)
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Is an Australian online recipe site reaching over 8 million views annually. Our recipes are here to inspire you with fresh new food ideas gathered from our favourite Asian, European and Australian cuisines. Read more...! Made with cubes of potato which are cookedwith the sauce so there’s no need to par boil the potatoes or make the sauce separately. Plus, it’s a whole lot faster to chop potatoes than slice them thinly – and you get
Easy Creamy Cheesy Potato Bake. How’s that for a tongue twister, eh? Try saying that 3 times real fast (even harder, after a couple of glasses of wine). I keep getting myself confused, and I’ve probably gotten it wrong a few times in this post even though I’ve gone back to check several times!
The Best Baked Potato Recipe
When you think of potato bakes, you probably think of sliced potatoes. Otherwise known as Potato Gratin, Potato Dauphinoise and Scalloped Potatoes to those in the States.And here’s my recipe (well, Julia Child’s!) for Potato Dauphinoise, if that’s what you’re after. But hear me out on this chunky style before you go running off!
Not only is this easier and faster to put together – i.e. no need to thinly slice mounds of potato then layer them in the baking dish – with this “chunky style” creamy potato bake, you get soft pieces of potato bathed in creamy cheesy sauce. Whereaswith potato gratin, the sliced potatoes tends to be packed more closely together so there’s less creamy cheesy goodness with every bite. Some might even say it’s packed too densely for their taste (gasp!).
I wasn’t actually planning to share this recipe. A couple of weeks ago, I had an Easter Taste Testing Lunch at my place, primarily to get feedback on the Salmon Gravlax that I shared last week (resounding success!
Potato Bake Recipes
Unanimously Top Pick of the Day). I called upon a group of my mother’s golfing friends who are always willing and able taste testers. Ahhh the luxury of retirement. A leisurely game of golf then a 3 course lunch!
I enjoy these Taste Testing sessions because they bring both years ofyears of experience and complete honesty to the table. No one holds back providing
Constructive feedback, as well as useful suggestions. Suffice to say a number of recipes have never made this blog because of the feedback from this group of Taste Testers! 😂
Easy Baby Hasselback Potato Bake With Cheddar And Bacon
Anyway, I made thisEasy Creamy Cheesy Potato Bake (well, my mother did, under my instruction) because I had so many other things to prepare, I wanted to put something together quickly. And it was a topic of hot discussion that it was an afterthought-side-dish that I really didn’t think was that special but everyone
I’m not going to lie to you. This ain’t the healthiest recipe on this blog. It’s basically made up of all thingsthat are the first to go when trying to be “healthy” – potatoes, cream and cheese.
OK, so it’s not the sort of thing I’d make on for a usual midweek meal. But weekends and feasting occasions? Heck yes! Especially when I want to steal the show. 😉
Cheesy Potato Casserole Recipe
An easier, creamier alternative to Scalloped Potatoes / Potato Dauphinoise, this is made with cubes of potato that are cooked in the dish with the sauce. Far less effort than slicing potatoes thinly, making sauce separately then layering it all in a dish. Recipe video is below!
1. This recipe will work great with any potato other than the really waxy ones used for potato salads (usually red potatoes). I just use the dirt brushed Sebago potatoes which are the most common ones here in Australia and are a great all rounder. US: Russet and Yukon Gold will both be great.
Waxy potatoes aren't great for this recipe because they retain their shape and firmness too well. You want the potatoes to go soft and breakdown inside so it mingles with that creamy sauce when you bite into it!
Vegan Potato Bake (creamy Potatoes Au Gratin)
2. I like using a touch of mayo in this because it adds a bit of extra flavour. Mayo haters can skip it and use a bit more cream, but I'd add a bit of seasonings as well eg. 1/4 tsp each mustard powder and onion and/or garlic powder.
3. Cheese - this really can be made with any cheese that melts well (i.e. not feta, goats cheese). I choose to mix through a flavoured cheese, like Gruyere (my absolute favourite, but a bit expensive), Monterey Jack, Colby, cheddar, tasty cheese (very common and good value everyday cheese here in Australia, tastes a bit like like Colby). Then I top it with mozzarella because I like how it browns so nicely without leaving pools of oil.
4. When you pull it out of the oven after the covered bake time, you'll notice that the liquid looks split. That's just the reality of cream when it's cooked for a long period of time like this. But by the end of the baking time and after it is rested, the sauce is reduced so that you can't really see it anyway. The same thing happens when you make a classic French Potato Dauphinoise, it can't be avoided. It does not affect taste or texture when you eat it. It's just the way things are! 🙂
Easy Potato & Bacon Bake Recipe
5. REHEATING: Reheats really well, probably even better than scalloped potatoes / potato gratin because it's saucier. Allow to cool, then refrigerate covered. Because it's quite dense, it takes a while to reheat in the oven so I recommend microwaving (also keeps it more moist). About 10 minutes on medium should do the trick.
BEST MAKE AHEAD OPTION: Bake until potatoes are tender, take out of oven, cover and cool, refrigerate. Then either cover and microwave to reheat (5 - 8 minutes) or bake at 180C/350F for 20 - 30 minutes, THEN scatter with cheese and bake uncovered until cheese is golden.
Snap photo of dish, then swing camera 30 cm / 1 foot to the left and photograph Dozer. Efficiency of motion.
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