Creamy potato bake with Cheddar and Gruyere cheese

    1 hour 40 min

    This potato bake is great as a main dish or a side to a steak. Great with salad or grilled vegetables as well. You can use any leftovers in your fridge, I tried it with wafer thin ham, broad beans from my garden, celery stalks, peppers, turkey leftovers. The good thing is to use good quality cheese, in this recipe I used Tesco Finest Reserve Swiss Gruyere which I was able to try for free through the Orchard at Tesco and Cathedral City Mature Cheddar.


    Lancashire, England, UK
    5 people made this

    Serves: 6 

    • 1kg potatoes (e.g. Maris Piper or King Edward), thinly sliced
    • leftovers (e.g. ham or vegetables), cut into small pieces
    • 400ml stock
    • 250ml single cream
    • 1/2 teaspoon dried Italian herbs
    • 1 teaspoon dried parsley
    • 1 teaspoon black pepper
    • 1 pinch salt
    • 100g Gruyere cheese, grated
    • 100g Cheddar cheese, grated

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Preheat the oven to 180 C / 160 C fan / Gas 4.
    2. Mix the potatoes with leftovers and spread evenly in an ovenproof dish. Mix stock with cream and all herbs and seasoning and pour over the potato mixture. Sprinkle cheese on top and cover with tin foil.
    3. Bake in the preheated oven for 50 minutes. After 50 minutes have passed uncover the dish and cook for another 20 to 30 minutes until the excess stock evaporates. Remove from the oven and rest the dish on the side for 5 to 10 minutes then serve.


    It's a great base to any potato bake, great for experimenting with different ingredients.

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