Rustic Potato Bake with Cheese and Cream

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty Australian potato bake layered with creamy sauce, melted cheese, and a hint of garlic for a comforting side dish. This Australian-inspired comfort-food recipe, ready in about 85 minutes, pairs russet potatoes, heavy cream, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 6 Australian cuisine 350 cal/serving

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Ingredients

4 large (about 2 lbs), peeled and thinly sliced russet potatoes
2 cups heavy cream
3 cloves, minced garlic cloves
1 1/2 cups grated cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
2 tbsp for greasing unsalted butter

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Instructions

Step 1: Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with 2 tbsp unsalted butter. In a small saucepan, heat 2 cups heavy cream with 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg over low heat until warm and fragrant, about 5 minutes.
Step 2: Arrange a layer of thinly sliced potatoes (4 large russets peeled and sliced about 1/8-inch thick) evenly on the bottom of the dish. Pour about 1/3 of the cream mixture over the potatoes and sprinkle with 1/2 cup grated cheddar cheese. Repeat layering two more times finishing with cheese on top.
Step 3: Cover the dish with foil and bake for 50 minutes. Remove foil and bake uncovered for another 20 minutes until the top is golden brown and potatoes are tender when pierced with a fork. Let rest 10 minutes before serving.