With its crispy top and creamy base, this cheesy vertical potato bake recipe features the ultimate balance of cheese and herb flavours. It’s the perfect side dish and one of our most popular recipes.
Looking for more one-pan tray bake recipes?
Ingredients
Method
Preheat oven to 180°C. Use a mandolin to slice potatoes 2mm thick, then pat dry with paper towel. Set aside. Combine butter, parmesan and thyme in a large bowl. Add potatoes and toss well. Season with salt and pepper. Arrange vertically in a 11⁄2L capacity baking dish and pour over cream. Cover with baking paper and foil.
Bake for 45 minutes. Remove baking paper and foil, then bake for a further 30 minutes or until crispy and golden on top. Serve.
How to make potato bake
People may not know that potato bake is believed to have originated in the French region of Dauphiné. The dish, known as Gratin Dauphinois, dates back centuries. It was traditionally made with layers of thinly sliced potatoes, cream, and cheese, then baked until golden and bubbling.
Similar to the authentic version of potato bake, you do not need to boil the potatoes before baking. You do not have to wrap potatoes in aluminium foil in the oven.
While this easy potato bake recipe calls for waxy potatoes, such as Yukon Gold or Desiree, other varieties, like sweet potatoes or a mix of root vegetables, can be used to create unique flavour combinations and textures.
Can you overcook a potato bake?
Potato bake can be overcooked if left in the oven for too long. You’ll know your potato bake is ready when a fork easily glides through the skin. If it’s still firm, let it bake a little longer, and if you bake ti for too long, the skin may go a little dry. It’s important to note that the potatoes will continue to cook after they’ve been removed from the oven.
Why does my potato bake split?
If your potato bake is splitting, its because of the high heat, which is sometimes hard to avoid in an oven. Even if it’s curdled, it’s still fine to eat and is just as tasty.
You might need
