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    Home > Meal Type > Sides

    Cheesy Layered Potatoes

    Updated: Mar 10th 2020 • Published: Jan 4th 2016 • 6 Comments

    Jump to Recipe SaveSaved!

    Potatoes, cream and cheese. Whether you call this potatoes au gratin, a cheesy potato bake, scalloped potatoes for layered potatoes, there is no getting away from the fact that this potato dish is pure comfort food. Seriously what could be better? Layers of potato and onion cooked in cream and broth until tender and then smothered in cheese and baked to a melty, creamy perfection. So easy and so delicious.

    Cheesy Layered Potatoes. Potatoes, cream and cheese. Seriously what could be better? Layers of potato and onion cooked in cream and stock until tender and then smothered in cheese and baked to a melty, creamy perfection. This is comfort food at it's very best! | Sprinkles and Sprouts

    HAPPY NEW YEAR!!! Have you started your resolutions yet???? If so then sorry 😳 this recipe might not be for you....well unless your resolutions include eating cheese and cream....oh and plenty of perfectly cooked potatoes. Come on!!! This should be everyones New Years Resolution!

    2016 New Year's Resolutions

    1. Eat amazing food

    Cheesy Layered Potatoes = Resolutions DONE! That is 2016 off to a brilliant start 😉

    Cheesy Layered Potatoes. Potatoes, cream and cheese. Seriously what could be better? Layers of potato and onion cooked in cream and stock until tender and then smothered in cheese and baked to a melty, creamy perfection. This is comfort food at it's very best! | Sprinkles and Sprouts

    Honestly these potatoes are just phenomenal. They are packed with flavour and go with anything! Grilled chicken, seared steak, steamed fish, roast pork, barbecued lamb. Or just eat a big bowl with nothing on the side. Make potatoes your hero. If you really wanted then you could add a salad on the side, that would make it all super healthy and you could justify eating a little more of these potatoes. 😉 Well maybe not super healthy, but I won't tell the New Years Resolutions Council if you don't!!! (So made them up!!! If they did exist I would be a annual visitor during the first week of Jan!!!!)

    Cheesy Layered Potatoes. Potatoes, cream and cheese. Seriously what could be better? Layers of potato and onion cooked in cream and stock until tender and then smothered in cheese and baked to a melty, creamy perfection. This is comfort food at it's very best! | Sprinkles and Sprouts

    I use a mandoline to cut my potatoes, but if you have a slicer attachment on your processor that will work, or you can cut these by hand, it really doesn't take that long. You want the slices to be quite thin, so they cook through, but not so thin that they disintegrate into the dish. I have my mandoline set on 6mm.

    Cheesy Layered Potatoes. Potatoes, cream and cheese. Seriously what could be better? Layers of potato and onion cooked in cream and stock until tender and then smothered in cheese and baked to a melty, creamy perfection. This is comfort food at it's very best! | Sprinkles and Sprouts

    When it comes to the cheese it is really up to you, you want a great melting cheese like a cheddar. Mozzarella would work but I actually prefer this a little less stretchy. I use a mixture of colby and tasty as they are easily available in the supermarkets and I always have them in the fridge. I also add a little blue cheese to give it a great bite. Just don't tell my kids 😉

    Cheesy Layered Potatoes. Potatoes, cream and cheese. Seriously what could be better? Layers of potato and onion cooked in cream and stock until tender and then smothered in cheese and baked to a melty, creamy perfection. This is comfort food at it's very best! | Sprinkles and Sprouts

    The boys and I ate these for lunch, Mr 5 demolished all of his and had seconds! Mr 8 finished his plate but decided he prefers my  smashed crispy thyme potatoes. Which I don't mind as they are a favourite of mine and they are the potatoes that were featured in SuperFood Ideas Magazine this month!!! My friend Nagi, over at RecipeTin Eats is a feature writer and she cooked my potatoes to go along side of the Barbecued Marinated Lamb in her article 'It's Saucery'. I was so excited when the article came out 🙂

    Sprinkles and Sprouts in SuperFood Ideas

    HOW COOL IS THAT!!!!! I did a bit of a happy dance about the kitchen when I got my copy!!!

    Cheesy Layered Potatoes. Potatoes, cream and cheese. Seriously what could be better? Layers of potato and onion cooked in cream and stock until tender and then smothered in cheese and baked to a melty, creamy perfection. This is comfort food at it's very best! | Sprinkles and Sprouts

    I have a whole potato collection on my blog, so if you love potatoes then head on over and check out the smashed potatoes and plenty more amazing potato recipes.

    • Bradant Potatoes
    • Cheesy Garlic Butter Potatoes
    • Smashed Potatoes
    • Hedgehog Potatoes
    • Prepare Ahead Roast Potatoes
    • Homemade Potato Tots
    • See all Potato Recipes.
    Cheesy Layered Potatoes. Potatoes, cream and cheese. Seriously what could be better? Layers of potato and onion cooked in cream and stock until tender and then smothered in cheese and baked to a melty, creamy perfection. This is comfort food at it's very best! | Sprinkles and Sprouts
    Print Recipe
    5 from 2 votes

    Cheesy Layered Potatoes

    Potatoes, cream and cheese. Seriously what could be better? Layers of potato and onion cooked in cream and stock until tender and then smothered in cheese and baked to a melty, creamy perfection. These Cheesy Layered Potatoes are comfort food at it's very best!
    Prep Time5 mins
    Cook Time40 mins
    Total Time45 mins
    Course: Side
    Cuisine: Modern Australian
    Servings: 4
    Calories: 369kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    US Customary - Grams
    • 1 small onion
    • 2 garlic cloves
    • 2 teaspoon butter
    • 1 teaspoon olive oil
    • 1 teaspoon dried thyme
    • ½ teaspoon dried parsley
    • 1 lb waxy potatoes
    • Salt and pepper
    • ¾ cup vegetable stock
    • ½ cup heavy cream
    • 1 cup strong cheese - grated (see notes)
    • ¼ cup blue cheese - crumbled (optional)

    Instructions

    • Pre-heat the oven to 220ºC.
    • Finely chop the onion and garlic.
    • Heat a large oven proof frying pan/sauté pan over medium heat.
    • Add the butter and oil and allow to melt.
    • Once melted, add the onion and cook for 3 minutes before adding the garlic.
    • Add in the thyme and parsley and stir well.
    • Season with salt and pepper and then in the chicken stock and cream.
    • Stir well and bring to a simmer.
    • Whilst that is heating up use a mandoline or a food processor to slice the potatoes into thin rounds (I have my mandoline set at 6mm)
    • Add the potato slices to the frying pan. Cover with a lid (or foil) and cook over a low heat for 15 minutes.
    • Grate the strong cheese.
    • Remove the lid, crumble over the blue cheese, then cover with the strong cheese.
    • Place the frying pan into the oven and cook for 15 minutes until the cheese is melted and bubbling.
    • Let the dish sit for 5 minutes before serving (trust me)

    Notes

    I use a mixture of colby and tasty. But a good cheddar would be great.

    Nutrition

    Calories: 369kcal | Carbohydrates: 23g | Protein: 12g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 520mg | Potassium: 627mg | Fiber: 2g | Sugar: 3g | Vitamin A: 940IU | Vitamin C: 12.3mg | Calcium: 293mg | Iron: 1.4mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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    Reader Interactions

    Comments

    1. Kimberly Mineroldi says

      March 07, 2016 at 10:43 pm

      These look wonderful! Can you tell me what "tasty" cheese is?
      Would freshly grated Parmesan work?
      Thank you!

      Reply
      • Claire McEwen says

        March 07, 2016 at 11:03 pm

        Hi Kimberly,

        Tasty cheese is a cheese we have here in Australia it is very similar to an English cheddar.
        Parmesan would work but I would mix it with a 'meltier' cheese to ensure you get the ooziness 🙂
        Hope that helps 🙂

        Reply
        • Kimberly Mineroldi says

          March 07, 2016 at 11:49 pm

          Thanks so much! On the menu for dinner tonight 🙂

          Reply
          • Claire McEwen says

            March 08, 2016 at 12:00 am

            You are welcome Kimberly.
            I hope you love it as much as we do 🙂

            Reply
    2. Emma says

      January 05, 2016 at 2:18 pm

      I know I've said this before but can I just say again I love that you adore potatoes - they're my favourite vegie but so many people don't eat them nowadays! This recipe is pinned and I will be making it on the weekend, it looks amazing.

      Reply
      • Claire McEwen says

        January 05, 2016 at 4:25 pm

        I agree. Potatoes seem to have gone out of favour, which is a shame as they are reasonably priced, filling and so versatile.
        I love them 🙂
        No carb-free diets in my future!

        Hope you love them as much as the boys and I did x

        Reply

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