Creamy cheese & potato bake

Creamy cheese & potato bake

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(27 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins - 1 hr, 20 mins


Serves 6 - 8
A comforting cheesy potato bake is the perfect accompaniment to a hearty meat dish in winter

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving (6)

  • kcal615
  • fat43g
  • saturates24g
  • carbs49g
  • sugars7g
  • fibre4g
  • protein11g
  • salt0.33g
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  • 1½ kg King Edward potato, Desiree, or similar, peeled
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • knob of butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100ml white wine
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 400ml double cream
  • 3 sage leaves, finely chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 50g gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…


  1. Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.

  2. Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

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Comments, questions and tips

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2nd Mar, 2020
Made this as a main meal rather than an accompaniment to a meat dish. I added garlic and bacon as suggested by others. No white wine and no cream available but I used cream cheese and just a sprinkle of cheddar on the top. Delicious and golden.
John Maynard's picture
John Maynard
28th Jan, 2020
I added a chopped clove of smoked garlic to the onion. Added bacon lardons and used Comte cheese instead of gruyere. A hit.
15th Oct, 2019
This just didn't work for me. I parboiled the potatoes and followed the recipe but the potatoes took about 2.5 hours to cook and so the dish dried out. It was quite bland too. I will give it another try and perhaps add garlic to the onion as others have suggested.
4th Oct, 2017
All the family loved this recipe, I was gutted when we had no more left to eat. Big bonus that the 3 kids loved it as well. We added Bacon, leeks and seasoning
17th Apr, 2016
A lovely potato bake. Made a couple of swaps - cheddar instead of Gruyere, omitted the wine and added some bacon. Definitely needs a good amount of seasoning though to stop it being bland. Really easy to make and very moreish!
11th Nov, 2013
Really tasty. Served it with a chorizo pork belly and chickpea casserole and sprouting broccoli -
14th Oct, 2012
I love this potato dish. Since I found it a few weeks ago I've cooked it several times. I don't cook the full amount though only half and it's loads and usually have some for the next day. I have made it with cheddar but the Gryere cheese is much nicer.
SandySanga's picture
23rd Mar, 2012
a dish i make all the time! i always fry a clove of garlic in with the onions gives an amazing taste and sometime add in some veg broccoli and sweetcorn work wonders!
23rd Dec, 2011
Have made this dish many times and always get complimented on it. Par-boiling is very important. Having again boxing day with Gordons Maple and Mustard Glaze Ham and braised red cabbage. Can't wait!!
7th Sep, 2011
This recipe was easy to make and tasted delicious!! My grown up kids loved it and asked for more - so it must have been good!!


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Ticks's picture
5th Mar, 2018
3 mins to par boil the spuds is WAY too short a time. They need to be soft or even with the cooking time they are rock hard. I boiled mine for 10 mins and they were still hard when cooked in a fan oven. The other issue for me was seasoning. If you don't use a fair bit it has the potential to be VERY bland. I layered the potatoes and poured the cheese mix over each layer with a sprinkling of spinach in-between. This needs a strong cheddar to make it taste of anything. Gruyere is way too mild. And add garlic to the onions as well. And a sprinkling of oregano wouldnt go a miss!
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