Potato Bake with Cream
Thin slices of potato layered with cream, garlic and nutmeg and cooked for 60 minutes until golden on top. Six servings in 1 hour 15 minutes.
Making Potato Bake with Cream Ahead
Keeps in the fridge for up to 3 days. Reheat covered in the oven.
Making Potato Bake with Cream
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Heat the oven to 180°C / 355°F and butter a baking dish. Warm the cream, milk, garlic, nutmeg, salt and pepper in a pan until steaming.
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Layer the potatoes in the dish, seasoning and spooning over a little of the cream mixture between layers. Pour over the rest and press down.
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Cover with foil and cook for 40 minutes. Remove the foil, scatter with gruyere and cook for 20 minutes more until golden.
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Rest for 10 minutes before cutting.
Tips for Success
- Slice the potatoes evenly and thinly.
- Do not rinse off the starch.
- If your oven runs hot, check at 50 minutes.
- Rest before cutting.
Behind the Recipe
Slice the potatoes thin and even, and everything else follows. Thin slices cook at the same rate, soak up the cream and set into layers that hold when you cut them.
Use a mandoline or a sharp knife and aim for slices about 3 mm thick. Do not rinse them after slicing, as the starch on the surface helps thicken the cream.
Heat the cream with the garlic and nutmeg until it just steams. Warm cream is absorbed quickly and does not split in the oven. Season each layer, not only the top, since potatoes soak up salt.
Press the slices down so they sit under the cream, then cover the dish with foil for the first 40 minutes and uncover for the last 20 to brown. Cook at 180°C. If your oven runs hot, check at 50 minutes. Rest for 10 minutes so the bake sets before it is cut. The bake keeps its shape well, so it suits a buffet or a barbecue table where the main dish is carved at the side.
Serving Ideas
Roast lamb · Grilled steak · Green salad · Roast chicken
Changing the Recipe
- Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Potato Bake with Cream FAQ
How long does Potato Bake with Cream take to make?
About 1 hour 15 minutes in total — 15 minutes of preparation and 1 hour of cooking. The recipe serves 6.
What are the key tips for making Potato Bake with Cream?
Slice the potatoes evenly and thinly. Do not rinse off the starch. If your oven runs hot, check at 50 minutes. Rest before cutting.
What should I serve with Potato Bake with Cream?
Roast lamb; Grilled steak; Green salad; Roast chicken.
How should Potato Bake with Cream be stored?
Keeps in the fridge for up to 3 days. Reheat covered in the oven.
Is Potato Bake with Cream suitable for a special diet?
This recipe is vegetarian, gluten-free, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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