Pinterest Image – Easy 50-Minute Cheesy Potato Bake

Pinterest Image is the kind of dish that looks like it took all afternoon but actually comes together from a bag of potatoes, a block of cheddar, and a splash of cream. Thinly sliced Yukon Golds soak up a garlicky cream sauce and bake into tender, buttery layers under a deeply browned cheese crust.

It is a natural fit for holiday tables, Sunday roasts, and potlucks because it holds beautifully and reheats well. The trick is slicing the potatoes thin and even so every bite is tender instead of half-crunchy, and letting the cream bubble up around the edges before the cheese goes on.

Serve it straight from the oven with a green salad or alongside roast chicken. The crispy top and creamy center are the whole point, so do not rush the final broil.

About the Ingredients

2.5 lb (1.1 kg) Yukon Gold potatoes, peeled and sliced 1/8 inch thick

Yukon Golds have the ideal waxy-starchy balance for creamy layers. If unavailable, use red potatoes and add 5 extra minutes of bake time.

2 cups (480 ml) heavy cream

Heavy cream gives the richest sauce. For a lighter version, swap in 1 3/4 cups whole milk plus 1/4 cup melted butter.

1 cup (240 ml) whole milk

Whole milk keeps the sauce from tasting thin. Two percent works, but avoid skim milk because it can curdle.

3 cloves garlic, finely minced

Fresh garlic is best here; jarred garlic tastes flat after baking. Use 1 teaspoon garlic powder if you are out.

2 teaspoons kosher salt

Kosher salt dissolves evenly into the cream. If using fine table salt, reduce to 1 1/4 teaspoons.

1/2 teaspoon freshly ground black pepper

Freshly cracked pepper makes a noticeable difference. Pre-ground pepper is fine in a pinch.

2 cups (200 g) shredded sharp cheddar cheese

Sharp cheddar gives the boldest flavor. Gruyere or a cheddar-Gruyere blend melts beautifully as a substitute.

1/2 cup (50 g) grated Parmesan cheese

Parmesan adds a salty, crisp crust. Pecorino Romano is a sharper, saltier swap.

2 tablespoons unsalted butter, softened

Butter keeps the potatoes from sticking. Use olive oil if you prefer a dairy-free option.

1 tablespoon fresh thyme leaves, plus more for garnish

Thyme complements the cream and cheese. Dried thyme works at 1 teaspoon; rosemary is a good alternative.

Tips & Tricks

Slice Evenly

Use a mandoline or sharp knife to keep slices at 1/8 inch so they cook at the same rate.

Layer Loosely

Do not pack the potatoes down; loose layers let the cream flow between them.

Rest Before Serving

Let the bake sit 10 minutes after removing it from the oven so the sauce sets.

Watch the Broil

Stay near the oven during the final broil because cheese goes from golden to burnt in under a minute.

Step-by-Step Instructions

1. Preheat and prep

Preheat the oven to 375°F (190°C) and butter a 10-inch cast-iron skillet or 9×13-inch baking dish with the softened butter. Peel and slice the potatoes 1/8 inch thick and keep them in a bowl of cold water so they do not brown.

2. Warm the cream

In a medium saucepan over medium heat, combine the heavy cream, milk, garlic, salt, pepper, and thyme. Heat until small bubbles form at the edges, about 4 minutes at 200°F (93°C); do not let it boil.

3. Layer the potatoes

Drain and pat the potato slices dry, then arrange one-third of them in an overlapping spiral in the skillet. Pour over one-third of the warm cream mixture and scatter with a third of the cheddar. Repeat twice more, finishing with the remaining cream.

4. Bake covered

Cover the skillet tightly with foil and bake at 375°F (190°C) for 30 minutes. The potatoes should be fork-tender and the cream should be bubbling at the edges.

5. Uncover and add cheese

Remove the foil and scatter the Parmesan and remaining cheddar over the top. Return to the oven uncovered and bake 12 to 15 minutes, until the cheese is melted and golden brown and the center reads 200°F (93°C) on an instant-read thermometer.

6. Broil for crunch

Switch the oven to broil at 500°F (260°C) and broil 1 to 2 minutes, until the top is deep golden and crisp. Watch closely because the cheese can scorch quickly.

7. Rest and garnish

Let the bake rest 10 minutes so the layers set, then scatter with fresh thyme. Slice into wedges and serve warm.

Delicious Variations

Bacon and Chive

Layer 6 slices of cooked, crumbled bacon between the potatoes and finish with chopped chives.

Gruyere and Caramelized Onion

Swap the cheddar for Gruyere and fold in 1 cup of caramelized onions for a French-inspired twist.

Spicy Southwest

Add 1 teaspoon smoked paprika and 1 diced jalapeno to the cream and use pepper Jack cheese.

How to Store Pinterest Image

Frequently Asked Questions

Give this Pinterest Image potato bake a try at your next dinner and watch it become the most requested side dish in your rotation. Snap a photo of that golden crust and share it with us.

Pinterest Image

Pinterest Image is a golden, cheesy potato bake that turns pantry staples into a crowd-pleasing side dish with creamy layers and a crisp top.

★★★★½ 4.8 (214 ratings)

20 minPrep time45 minCook time8Servings412 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2.5 lb (1.1 kg) Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 3 cloves garlic, finely minced
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups (200 g) shredded sharp cheddar cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 2 tablespoons unsalted butter, softened
• 1 tablespoon fresh thyme leaves, plus more for garnish

📋 Instructions

1. 1Preheat and prep — Preheat the oven to 375°F (190°C) and butter a 10-inch cast-iron skillet or 9×13-inch baking dish with the softened butter. Peel and slice the potatoes 1/8 inch thick and keep them in a bowl of cold water so they do not brown.
2. 2Warm the cream — In a medium saucepan over medium heat, combine the heavy cream, milk, garlic, salt, pepper, and thyme. Heat until small bubbles form at the edges, about 4 minutes at 200°F (93°C); do not let it boil.
3. 3Layer the potatoes — Drain and pat the potato slices dry, then arrange one-third of them in an overlapping spiral in the skillet. Pour over one-third of the warm cream mixture and scatter with a third of the cheddar. Repeat twice more, finishing with the remaining cream.
4. 4Bake covered — Cover the skillet tightly with foil and bake at 375°F (190°C) for 30 minutes. The potatoes should be fork-tender and the cream should be bubbling at the edges.
5. 5Uncover and add cheese — Remove the foil and scatter the Parmesan and remaining cheddar over the top. Return to the oven uncovered and bake 12 to 15 minutes, until the cheese is melted and golden brown and the center reads 200°F (93°C) on an instant-read thermometer.
6. 6Broil for crunch — Switch the oven to broil at 500°F (260°C) and broil 1 to 2 minutes, until the top is deep golden and crisp. Watch closely because the cheese can scorch quickly.
7. 7Rest and garnish — Let the bake rest 10 minutes so the layers set, then scatter with fresh thyme. Slice into wedges and serve warm.

👨‍🍳 Chef's Note: A cast-iron skillet gives the crispiest edges, but a glass baking dish works just as well. Just add 5 minutes to the covered bake time.

Servings: 8

Cuisine: American

Course: Side Dish

Nutrition (per serving): 412 kcal · 13g protein · 28g carbs · 29g fat