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+ servings
Large glass dish with golden baked potato bake.

Australian Cheesy Potato Bake

Enjoy this creamy, cheesy potato bake layered with onion and garlic that will have everyone fighting to be the first to dig in! Serve up a big batch at your next BBQ for guaranteed smiles.
Course Dinner, Side Dish
Cuisine Australian, English, French
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6 Side Serves
Calories 400kcal
Cost $6



  • 5-6 potatoes sliced thinly, around 1 kg / 2 lbs, starchy potatoes are best
  • 1 onion sliced in thin half moons
  • 2 garlic chopped finely
  • 300 g cream heavy cream or whipping cream is best, sub sour cream
  • 2 cups tasty cheese grated or shredded pizza cheese mix works well
  • Salt and pepper to taste, between each layer


  • Pre-heat the oven to 180°C / 360°F.
  • In a large baking dish, line and layer half the potato slices.
    5-6 potatoes
  • Sprinkle half the chopped garlic and onion slices over the top then give a generous crack of salt and pepper over the top. Evenly pour over half the cream.
    1 onion, 2 garlic, 300 g cream, Salt and pepper
  • Now repeat the steps, layering the remaining potato slices and sprinkling over the remaining garlic and onion on top. Pour over the remaining cream, then top with the shredded cheese. . Garnish with an extra crack of salt and pepper if you like.
    1 onion, 2 garlic, 300 g cream, 2 cups tasty cheese, Salt and pepper
  • Pop it in the oven and bake for around 1 - 1.5 hours. If your oven browns your cheesy top quickly, add a layer of aluminium foil over the top. Test with a fork or chopstick and remove from the oven when potato is soft.
  • Top tip: If you’re dishing this up alongside a bbq, and the meat isn’t quite ready, top with aluminium foil to stop it over cooking and drying out then switch the oven to off or “keep warm” until everything is ready to be dished up.



  • Cover with Foil - Covering the tray with foil for the first part of baking will help to steam and soften the potatoes more quickly. Taking it off after that will ensure a deliciously golden cheesy topping.
  • Baking Dish - A large, shallow baking dish works best to ensure you maximise your cheesy topping.
  • Double the Recipe - If you're feeding a crowd, double the recipe and make a huge batch!
  • Use a Mandoline Slicer - These will give you even, thin slices that will help everything cook through. It will also you loads of time!
  • Storage - Leftover potato bake will last around 3-5 days in the fridge (although with our hungry families, there’s hardly ever any leftovers to be found!).
  • Cheese - Switch out half of the regular cheddar cheese for something extra fancy, like camembert or gruyère. Or add sharpness with aged cheddar or parmesan!
  • Herbs - Layer a small handful of fresh dill, chives or thyme through the potato slices or over the top before baking.
  • Garnish - Top with a sprinkling of thinly sliced spring onion or fried shallots. 
  • Extra Flavour Variations - Think about adding extras like bacon bits, chicken stock or smoked paprika.
  • Make it Spicy - Stir a little cayenne, tabasco or shichimi togarashi through the cream for a subtle spicy zing.


Calories: 400kcal | Carbohydrates: 29g | Protein: 13g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 86mg | Sodium: 257mg | Potassium: 703mg | Fiber: 3g | Sugar: 4g | Vitamin A: 991IU | Vitamin C: 30mg | Calcium: 245mg | Iron: 1mg