Who can resist a really great potato bake? What is it about yummy food made out of potatoes that we just can’t say no to!!! This No-Fail Creamy Potato Bake recipe is super simple and you won’t serve up hard, uncooked potatoes.
As Australia Day approaches next week, I’m planning some side dishes to have with our family BBQ at home and I’ll be making this ‘Creamy Potato Bake’ on the day. I use a Mandolin Slicer as I can’t slice potatoes consistently, which can then result in undercooked potato in your bake. If you have one with a safety guard, you can get the kids to help. Mine love helping slice the potatoes.
SHOP ONLINE: Mandolin available here
As the potato is boiling, brown up your bacon.
Place all ingredients into a bowl and mix to combine.
I’ve made potato bakes over the years where I have partly cooked the potatoes which I then layered evenly into the casserole dish, but the beauty of this bake is that it’s rustic and fuss free so just pour the potato mixture from the bowl into the casserole dish, then top with grated cheese.
Noms, that cheese looks so good, but so naughty. I made it recently and it’s the most deliciously creamy potato bake ever! That’s why I’m calling it my No-Fail Creamy Potato Bake. You will have to try it for yourself, but I find that the thickened cream and sour cream together give it that perfect balance between a thick, yet smooth sauce to cover your potatoes with, before baking it with all that naughty grated cheese.