Sliced Potato Bake is a rich, comforting dish that is both easy to prepare and deliciously satisfying. Perfect for family dinners or as a hearty side dish, this recipe layers thinly sliced potatoes with a creamy, buttery mixture infused with rosemary and Parmesan. The result is a golden, crispy-topped bake that is creamy and flavourful on the inside, making it a favourite for any occasion.
These potatoes would be the perfect side to my Reverse Seared Steak with Mushroom Sauce or my Moroccan Spiced Slow Cooked Lamb.
Jump to:
What is Sliced Potato Bake?
Potato bakes, also known as gratins, have a rich history in European cuisine, particularly in France, where they are known as "gratin dauphinois." This classic dish dates back to the 18th century. It was originally made with thinly sliced potatoes, cream, and sometimes cheese, baked until golden and bubbling.
The addition of rosemary and Parmesan gives this recipe an Italian twist, marrying the creamy richness of traditional French cuisine with the savoury elements of Italian cooking. Over time, potato bakes have become a beloved comfort food around the world, cherished for their simplicity, versatility, and ability to transform humble ingredients into a luxurious, satisfying dish.
Why you need to make this Sliced Potato Bake recipe
- Simple Yet Elegant: This recipe transforms basic ingredients into an elegant dish that is sure to impress your guests, making it suitable for both casual family meals and special occasions.
- Rich and Comforting Flavours: The combination of butter, cream, rosemary, and Parmesan creates a luxurious and comforting flavour profile that is both rich and satisfying.
- Versatile Dish: Sliced Potato Bake can be enjoyed as a main dish or as a versatile side that pairs well with a variety of proteins, from roasted chicken to grilled steak.
Ingredients
- White Potatoes: Provide a starchy base that becomes creamy and tender when baked, while also adding a subtle earthy flavour.
- Salted Butter: Adds richness and a savoury note that enhances the flavour of the potatoes.
- Thickened Cream: Contributes to the creamy texture of the dish and melds the flavours together.
- Sea Salt Flakes: Enhances all the ingredients and brings out the natural flavours of the dish.
- Rosemary Sprigs: Infuse the dish with a fragrant, herbaceous aroma that complements the richness of the potatoes and cream.
- Parmesan Cheese: Adds a nutty, savoury flavour and helps create a golden, crispy topping.
See recipe card for quantities.
Instructions
- Step 1: Slice the potatoes about 2mm thick using either a food processor, mandolin or knife.
- Step 2: Arrange in a baking dish.
- Step 3: Infuse the butter and cream with rosemary, parmesan and salt on the stove.
- Step 4: Pour over the potatoes and bake until super crispy and browned.
Hint: Ensure the potato slices are uniform in thickness (about 2mm) to guarantee even cooking and a consistent texture throughout the bake. Using a food processor or mandolin can help achieve this.
Substitutions
Heavy Cream: Substitute thickened cream with heavy cream for an even richer result.
Cheddar Cheese: Replace Parmesan with cheddar cheese for a more robust and sharp flavour.
Variations
Garlic Infusion: Add minced garlic to the cream mixture for a garlicky twist that enhances the overall flavour.
Bacon Bits: Sprinkle cooked bacon bits between the potato layers for added smokiness and a crunchy texture.
Herb Mix: Use a mix of thyme and rosemary for a more complex herb flavour that adds depth to the dish.
Equipment
If you're in need of a new food processor I couldn't recommend the Paradise 9 by Breville more! I had a KitchenAid food processor for a couple of years but I found it quite unstable to use and not the best quality. When I turned it on I needed to hold it down otherwise it would literally go flying off my bench haha. The Paradise 9 is super solid, sturdy and surprising quite quiet for a food processor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180C until warmed through and crispy. The dish can also be frozen for up to a month; thaw in the refrigerator before reheating.
Top tip
When pouring the cream mixture over the potatoes, use a brush to coat any missed spots, ensuring that all potatoes are well-covered for maximum flavour and creaminess.
FAQ
Can I make this dish ahead of time? Yes, you can prepare the dish up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to serve, bake as instructed.
Is this recipe gluten-free? Yes, this Sliced Potato Bake is naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I add other vegetables to this dish? Absolutely, you can layer in thinly sliced vegetables like zucchini, sweet potatoes, or onions for added variety and nutrition.
Related
Looking for other recipes like this? Try these:
Watch me make this recipe
Sliced Potato Bake
Ingredients
- 1.2 kg white potatoes
- 50 g salted butter
- ¾ cup thickened cream
- 1 teaspoon sea salt flakes
- 3 rosemary sprigs stem discarded
- ⅓ cup parmesan freshly shaved
Instructions
- Preheat oven to 200C.
- Slice potatoes about 2mm thick. I used my food processor on the slicing setting, you can also use a mandolin or a sharp knife.
- Arrange the potatoes in a baking dish as seen in the photos. You can use a rectangle baking dish too. Use all of the biggest slices first, you'll have some end pieces and smaller pieces left which are great little space fillers.
- Melt the butter in a small saucepan then add the cream, rosemary, salt and parmesan. Being to the boil and let it bubble away for a couple of minutes then pour evenly over the potatoes. To ensure all of the potatoes get coated, you can use a brush to coat some missed spots with the buttery creamy mixture.
- Place in the oven and roast for 30 - 40 minutes or until the tops of the potatoes are super browned and crispy. Enjoy!
Notes
- Uniform Slices: Ensure the potato slices are uniform in thickness (about 2mm) to guarantee even cooking and a consistent texture throughout the bake. Using a food processor or mandolin can help achieve this.
- Coat Evenly: When pouring the cream mixture over the potatoes, use a brush to coat any missed spots, ensuring that all potatoes are well-covered for maximum flavour and creaminess.
Holly Kerr
Have made this a couple times now and it's always so delicious and enjoyed by those who try it! Super easy to prepare too.
Mia Iezzi
so freaking delicious! and so easy to make. looooove 😍❤️