Can I make this potato bake ahead of time?

Absolutely. You can prep the dish up to a day in advance, cover it tightly, and store it in the fridge. When ready to bake, just add 10 extra minutes to the covered baking time to ensure it's heated through.

What cheese melts best for this recipe?

Mozzarella gives that classic golden top without greasiness, while a mix of cheddar, Monterey Jack, or Gruyère adds bold flavor and creaminess. Any easy-melting cheese works as long as it's not overly hard or crumbly like feta.

How long can I store leftovers in the fridge?

Leftovers stay fresh in an airtight container for up to 4 days . Reheat in the microwave or oven until hot throughout.

Can I use sweet potatoes instead of regular ones?

You can, but the texture will be firmer and the dish a bit sweeter. Consider cutting sweet potatoes slightly smaller to help them cook evenly and blend with the creamy sauce.

Is this recipe gluten-free?

Yes! There’s no flour or breadcrumbs in the sauce. Just make sure your cheese and mayo are gluten-free certified if needed.

Easy Creamy Cheesy Potato Bake – Best Cheesy Side for 2025

Name: Easy Creamy Cheesy Potato Bake
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1.25 kg / 2.5 lb potatoes (Russet or Yukon Gold); 2/3 cup (160 ml) milk (full or low fat); 3/4 cup (185 ml) thickened cream (heavy cream); 1/3 cup mayonnaise, preferably whole egg (or substitute with 1/4 cup cream); 1 1/2 tsp fresh thyme leaves (or 1 tsp dried), plus more for garnish; 2 large garlic cloves, minced; 3/4 tsp salt; Black pepper, to taste; 2 cups (200 g) shredded cheese (Gruyère, cheddar, Monterey Jack, etc.); 1 cup (100 g) shredded mozzarella cheese

Easy Creamy Cheesy Potato Bake

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This Easy Creamy Cheesy Potato Bake is a rich and comforting side dish made with cubed potatoes baked in a creamy sauce with two types of cheese. Perfect for holidays, potlucks, or any time you want to wow the crowd with a simple, delicious recipe.

Author: Emily
Prep Time: 15 minutes
Cook Time: 85 minutes
Total Time: 1 hour 40 minutes
Yield: 10 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1.25 kg / 2.5 lb potatoes (Russet or Yukon Gold)
2/3 cup (160 ml) milk (full or low fat)
3/4 cup (185 ml) thickened cream (heavy cream)
1/3 cup mayonnaise, preferably whole egg (or substitute with 1/4 cup cream)
1 1/2 tsp fresh thyme leaves (or 1 tsp dried), plus more for garnish
2 large garlic cloves, minced
3/4 tsp salt
Black pepper, to taste
2 cups (200 g) shredded cheese (Gruyère, cheddar, Monterey Jack, etc.)
1 cup (100 g) shredded mozzarella cheese

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Instructions

Preheat oven to 350°F (180°C).
Peel and cut potatoes into 2/3-inch cubes and place in a large bowl.
Add milk, cream, mayonnaise, thyme, garlic, salt, pepper, and shredded cheese (excluding mozzarella) to the bowl. Mix well to coat the potatoes evenly.
Pour the mixture into a 3-quart (3-liter) baking dish and cover tightly with foil.
Bake for 60 minutes or until the potatoes are tender when pierced with a fork.
Remove foil, sprinkle mozzarella cheese evenly on top, and return to the oven uncovered for 25 minutes, or until the top is golden and bubbly.
Let the bake rest for 5–10 minutes before serving. Garnish with extra thyme leaves if desired.

Notes

Use starchy potatoes like Russet or Yukon Gold for best texture.
Mayo adds extra flavor and creaminess—skip or replace with more cream if preferred.
Cheese varieties that melt well (Gruyère, cheddar, Monterey Jack) work best.
Don’t worry if the sauce looks split after the first bake—it smooths out after resting.
Great for make-ahead: assemble, chill, and bake when ready to serve.
Can be frozen before final cheese topping and baked later.

Find it online: https://recipeshots.com/easy-creamy-cheesy-potato-bake-recipe/