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!
Prep time: PT10M
Cook time: PT85M
Total time: PT95M
Rating
4.89 stars (72 reviews)
Ingredients
1.25kg/ 2.5lb potatoes ((any, other than waxy potatoes, see Note 1))
2/3 cup (160 ml) milk ((full or low fat))
3/4 cup (185 ml) thickened cream (heavy cream) ((heavy cream))
1/3 cup mayonnaise (, preferably whole egg (or 1/4 cup cream) (Note 2))
1 1/2 tsp fresh thyme leaves (, plus more for garnish (or 1 tsp dried))
2 large garlic cloves (, minced)
3/4 tsp salt
Black pepper
2 cups (200g) shredded cheese (, for mixing (Note 3))
1 cup (100g) shredded mozzarella cheese ( (or sub with another cheese, Note 3))
Categories
Sides
Cuisine
Western
Steps
Preheat oven to 180C/350F (all types).
Peel and cut the potatoes into 1 3/4 cm / 2/3" cubes. Place in a large bowl.
Add all remaining ingredients except mozzarella. Mix.
Pour into a 3 litre / quart baking dish (mine is 22cm / 9" square x 6 cm / 2.3" high).
Cover with foil. Bake 60 minutes, or until potatoes are tender.
Remove foil, sprinkle over mozzarella cheese. Bake for 25 minutes or until cheese is golden.
Rest for 5 - 10 minutes before serving, garnished with extra theme leaves if desired.
Nutitrion
Serving Size: 198 g
Calories: 360 kcal
Reviews
Peta on 2026-04-06 (5 stars): I made your potato bake and love the versatility it has. I have a Vegetarian Day every Monday and I had potatoes that I needed to eat up so I went looking for a Vegetarian Potato recipe online. Yours came up and I love your flow of speech - it was like you were there teaching me. I particularly loved your note for mayonnaise haters - which I am one. I made this with added fresh vegetables (though I recognised I could have used frozen vegetables). It was a winner! My elderly Mum has asked for this again. I also recognise, I can put meat in it too - diced chicken or beef or even a tin of tuna. Thank you
T.B. on 2026-02-27 (5 stars): Another amazing recipe, Nagi - thank you!! I was looking for something to do with a few potatoes I had sitting around (a combo of sweet, baby Dutch yellow, and even a couple baby reds) and it turned out amazing. Decadent comfort food at its best!
Marlene Rusic on 2026-01-28 (5 stars): yum and easy
Suzanne Mellick on 2026-01-15 (5 stars): potato bake, so easy and so delish !!!!! Thank you Nagi and Dozer.
Alexandra on 2026-01-07 (5 stars): A QWEEN is someone who is too fabulous to be called queen or princess, you know a QWEEN when you see one, they are fierce, FABULOUS, as in Yaaas Qween!
I am very aware of the correct spelling :)
Margaret on 2025-12-25 (5 stars): I forgot to give 5 stars!
Olivia on 2025-12-24 (5 stars): your review was so kind! however i would like to bring your attention to the fact that "queen" is spelt q u e e n not qween. This is for future regards.
Donna on 2025-12-21 (5 stars): I was asked to bring a potato bake to a Christmas break up. It was a hit. No leftovers to bring home.
Lin on 2025-12-21 (5 stars): Between four of us - I thought there would be leftovers for tomorrow - we scoffed the lot. Definitely making this again. But it did need a bit longer in the oven, well worth it!
Lauren Klimetz on 2025-12-17 (5 stars): I added broccoli florets and topped with chopped fresh tomatoes for the initial bake. Then when you remove the tin foil I topped with some cheese and a “breadcrumb” layer - almond meal, Italian mixed herbs, nutritional yeast, garlic powder, salt and pepper. My peeps loved it. Thanks
Brendan on 2025-11-28 (5 stars): I have made this recipe several times, even made a number of them for different social functions. It's absolutely delicious & always gets scooped up quickly. I've grown too many potatoes this year, so I'd like to freeze some. Can it be frozen?
jamie on 2025-10-28 (5 stars): This was very good using the Gruyere cheese. Next time I will probably stir my potatoes halfway through as some were more tender than others. Also, I couldn't really taste the thyme so next time i will add alot more. But overall very happy with this recipe. Thank you.
Nicole Wili on 2025-10-20 (5 stars): Nagi gets a consistent solid 5 stars from me and I have lost count of how many of her recipes I have made. Thanks again Nagi! Youre wonderful
Michelle on 2025-10-06 (5 stars): Thank you for this awesome recipe! It was perfect and simple to coordinate the timing of the rest of dinner and is definitely on our keep list!
Kerry on 2025-09-19 (5 stars): Fantastic recipe😃 Grand daughters smashed it 👍🏻👍🏻
Thankyou for sharing
Cher on 2025-08-23 (5 stars): Wow how rude! I have been following Nagi for years and I have never cooked any of her recipes without complete resounding success. I think she is brilliant. and the best cook/chef around, and I am no spring chicken by any means. Thank you Nagi and Dozer for your excellent recipes, fund posts and information.
