Creamy cheese & potato bake

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

  • Prep:25 mins
    Cook:1 hrs 20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 615
  • fat 43g
  • saturates 24g
  • carbs 49g
  • sugars 7g
  • fibre 4g
  • protein 11g
  • salt 0.33g


  • 1½ kg King Edward potatoes, Desiree, or similar, peeled
  • 1 onion, finely chopped
  • knob of butter, plus extra for greasing
  • 100ml white wine
  • 300ml milk
  • 400ml double cream
  • 3 sage leaves, finely chopped
  • 50g Gruyère, grated


Prepare ahead
The bake can be layered ready to bake up to 1 day ahead. Keep it in the fridge covered and give it 10 mins more in the oven if cooking from cold.


  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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