Cheesy Potato Bake

    9 hours 45 min

    This is a wonderful dish to make with potatoes. They are grated and layered with a creamy cheese sauce. Enjoy as a side dish with whatever you fancy.

    44 people made this

    Serves: 6 - 8

    • 5 large potatoes
    • 2 teaspoons dried parsley
    • 2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons finely chopped onion
    • 85g butter
    • 450ml soured cream
    • 350ml milk
    • 150g processed cheese, such as Kraft singles, unwrapped and chopped

    Prep:30min  ›  Cook:1hr15min  ›  Extra time:8hr chilling  ›  Ready in:9hr45min 

    1. Bring a large pot of salted water to the boil. Cook potatoes in the boiling water until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight.
    2. Preheat oven to 180 C / Gas 4.
    3. Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon finely chopped onion and half of the butter. In a separate small bowl, combine soured cream and milk.
    4. Layer half of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour half of the soured cream and milk mixture over the potatoes and butter layers. Top this layer with half of processed cheese. Repeat the layering process one more time.
    5. Bake in preheated oven for 1 hour.

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    Reviews in English (30)


    Loved these!! I made half the recipe but cheated & used frozen shredded hashbrowns. I used 5 cups(frozen, NOT thawed) for 1/2 the recipe. I also halved the salt & pepper on top of halving the recipe(so actually quartered the salt & pepper, I suppose, just for personal taste. I didn't layer-just mixed everything up together. They were sooooo good!! Using the frozen hashbrowns, it looked very dry going into the oven but it baked up creamy & delicious!  -  11 Nov 2010  (Review from Allrecipes US | Canada)


    Wonderful, I love it. One of my fave restaurants serves this as one of their potato choices. It works fine with frozen shredded hashbrowns or the ones from the refrigerator section. Less work and time. No need for layering this, I mix everything together, pour it in a baking dish, and stick it in the oven.  -  21 Jan 2010  (Review from Allrecipes US | Canada)


    Oh, where do I begin with this recipe?! They are absolutely delicious, but I can't give it a full 5 stars because some of the ingredients in the ingredients list do not match up with the ingredients in the directions which made the recipe very unclear to me. First, it says butter...well, is it melted butter or softened or what? I used melted. Then it said to mix the butter with the spices, but then it says to sprinkle the 'dry' spices over the potatoes, so that's confusing. Then it says to grate the processed cheese, so I assumed Velveets(R), but in the directions it says to pour on the processed cheese sauce...huh???? What I ended up doing was taking all the ingredients and doing what I thought was right which was mixing the melted butter (I used light) with the spices (only using 1/2 of the salt) and onions. I also 1/2'd the sour cream/milk mixture (I used light sour cream and fat free milk) and was glad I did, as it would've been too much, IMO, and I used light Velveeta(R) that I shredded. The result was a fantastic potato dish that I will definately make again! Thanks for sharing.  -  02 Nov 2010  (Review from Allrecipes US | Canada)