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Delicious Potato Bake with golden brown, cheesy topping, perfect for a comforting family meal.
Lady Maria

Best Potato Bake Recipe

This potato bake recipe guarantees creamy layers of tender potatoes with a golden, bubbling top. The key is understanding the science of starch, choosing the right potato variety (Yukon Gold), and pre-cooking the potato slices in the cream mixture for optimal flavor infusion and texture.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs Yukon Gold potatoes, peeled and thinly sliced about 1/8 inch thick
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup grated Gruyere cheese plus extra for topping
  • 1/2 cup grated Parmesan cheese plus extra for topping
  • 2 tablespoons butter, cut into small pieces
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • Pinch of nutmeg
  • Fresh thyme sprigs for garnish optional

Equipment

  • 9x13 inch baking dish
  • knife
  • Cutting board
  • Saucepan
  • Measuring cups
  • Measuring spoons
  • Aluminum foil
  • Oven
  • Mandoline (optional)
  • whisk
  • grater

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In the prepared baking dish, arrange a layer of potato slices, slightly overlapping. Top with a layer of onion slices and minced garlic. Season with salt, pepper, and a pinch of nutmeg.
  3. Repeat layers of potatoes, onions, garlic, and seasoning until all potatoes are used, ending with a layer of potatoes.
  4. In a saucepan, combine heavy cream and milk. Heat over medium heat until just simmering. Do not boil. Remove from heat.
  5. Stir in Gruyere and Parmesan cheese until melted and smooth. Season with additional salt and pepper to taste.
  6. Pour the cream mixture evenly over the potatoes, ensuring the liquid reaches all layers. Dot the top with butter pieces.
  7. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  8. Remove the foil and sprinkle the top with additional Gruyere and Parmesan cheese. Bake for another 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife inserted into the center should meet little resistance.
  9. Let the potato bake rest for at least 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld. Garnish with fresh thyme sprigs, if desired.

Notes

For even cooking, slice the potatoes thinly and uniformly. Simmering the potatoes in the cream mixture for 10 minutes before layering pre-cooks them and infuses them with flavor. Covering the dish with foil for the first 45 minutes of baking ensures the potatoes cook evenly. Gruyere and Parmesan cheese create a balanced flavor profile. Store leftovers in the refrigerator for up to 3 days.