My easy cheesy potato bake is like a loaded version of scalloped potatoes. Thin slices of potato are baked in a creamy sauce but with added bacon and a good helping of cheese. It’s easy, creamy, and totally irresistible.

  • Everything is made from scratch — no canned soups here.
  • Even so, it’s very easy to make and can be in the oven in less than half an hour.
  • The potatoes are just thrown into the dish, no need for careful layering.
  • The sauce, while extremely flavourful, is ready in 10 minutes.
  • The rest is all up to the oven!

Like my Bacon Potato Pie in casserole form, tender slices of potato luxuriate in a flavourful creamy sauce. This makes a fantastic side dish for any dinner party, potluck, or Sunday supper. If you love mash, you should definitely try my Cheesy Mashed Potatoes.

And, if you love a good potato side dish, try my Simple Potato Salad, or these Buttery Garlic Potatoes with Crispy Prosciutto. If you’ve ever wanted to know How to Make Perfect Roast Potatoes, then that’s the perfect post for you.

closeup: easy cheesy potatoes on a wooden spoon. A white casserole dish sits below it filled with scalloped potatoes.

Which potatoes to use for easy cheesy potatoes

You want a potato that’s going to soften so that this just melts in the mouth. Waxy potatoes stay too firm, so steer away from those.

The best potatoes for a cheesy potato bake are Desiree, Russet, and Yukon Gold — they keep their shape but are meltingly tender when baked.

Ingredients you’ll need

a white casserole dish filled with baked cheesy potatoes with a wooden spoon sitting on top

Detailed quantities and instructions in the recipe card below.

This cheese potatoes recipe is filled with simple, flavourful ingredients that create a flavour explosion when the sauce comes together.

  • Potatoes: If you aren’t sure which potatoes to use for your cheesy potato bake, refer to my suggestions above. I usually use Desiree.
  • Bacon: The perfect salty and savoury addition. Roughly chop it before getting started.
  • Spring Onions: Also called green onions, these add a pop of colour and flavour to the baked cheesy potatoes.
  • Seasonings and Aromatics: You’ll need fresh thyme and garlic as well as ground black pepper and salt.
  • Cheese: I like grated cheddar best, and I almost always grate it myself. It really does make a difference.
  • Butter: Everything is better with butter, isn’t it? Here it serves as the base of the cheesy sauce.
  • Flour: Used as a thickened agent in the sauce.
  • Chicken Stock: I recommend using stock instead of water for the best flavour. Alternatively, you could use vegetable stock.
  • Thickened Cream: Also called heavy cream. It’s a key ingredient for the sauce as well — don’t skip it.
  • Milk: Finally, milk is also used for the sauce. I mix it with the cream before adding it to the pan to create a homemade half & half.

How to make easy cheesy potatoes (step-by-step)

overhead collage: 6 images showing the steps to making the cheese potatoes recipe

Detailed quantities and instructions in the recipe card below.

Making a cheesy potato bake is a very simple process.

  1. Peel and slice the potatoes to about 3-4mm thick. Add them to a pan of water, bring it to a boil, then cook for just 2 minutes (photo 1) before draining. Don’t cook them too long, or they’ll fall apart when you drop them into the casserole dish.
  2. You can use the same pan for the sauce. Start by sautéing some bacon pieces just until they start to brown.
  3. Add spring onions and garlic (photo 2). Sauté for about a minute before adding butter and flour (photo 3).
  4. Add stock, cream, milk, thyme, and seasoning (photo 4). Cook, stirring until it thickens and starts to bubble then a little cheese (photo 5).
  5. Layer up your potato bake in a casserole dish (photo 6). Start with a good spoonful of the sauce, then layer potatoes, sauce, and cheese, finishing with cheese on top.

That’s it. Just 3 layers and the sauce will seep down through all the gaps and thicken up more in the oven. My cheese potatoes recipe bakes for 45-50 minutes, then a few minutes under a grill/broiler to brown up the top if it needs it.

Easy cheesy potatoes are just waiting to accompany your favourite grilled meats or sausage, or just eat it as a main dish with a side salad.

overhead: a white casserole dish filled with cheesy baked potatoes on a marble benchtop

How to store and reheat cheesy potato bake

  • Storage: Cover the potato bake with plastic wrap and store in the fridge for up to 3 days.
  • Reheat: Easy cheesy potatoes are best reheated in the oven for 20 minutes but can easily be reheated in the microwave too for just a couple of minutes on high.
  • Make ahead: Yes, this can be made a day ahead and left in the fridge until you’re ready to bake. You can also par-bake it for 40 minutes, then store it in the fridge overnight. Finish it off in the oven for 20 minutes when ready.


  • Make it vegetarian by swapping the chicken stock for vegetable and remove the bacon.
  • Swap the bacon for leftover ham or even turkey after Thanksgiving or Christmas.  
  • You could try rosemary or sage or a mixture of your favourite herbs instead of thyme if you’d like.

Tips and tricks

  • Let the baked cheesy potatoes rest for 10 minutes once it come out of the oven, as the sauce will be molten hot.
  • Don’t turn up the heat of the oven hoping to cook it quicker as this will result in a split sauce.
  • Parboiling the potatoes ensures they are partially cooked, which reduces the overall baking time. That said, don’t overcook them, or you’ll end up with a mushy mess.


Do I have to peel the potatoes?

No, you don’t have to. I don’t like potato skin in my cheesy baked potatoes, but that’s my personal preference. If you want to keep the skins on, make sure to wash the potatoes thoroughly.

Can I make baked cheesy potatoes ahead of time?

Yes. Prepare the dish ahead of time by layering the potatoes and sauce in the casserole dish, and then refrigerate it. You can bake it when you’re ready to serve — you may have to add a few extra minutes for cooking if it’s cold from the fridge.

Can I add extra vegetables?

Sure! You can easily make this cheese potatoes recipe your own. Add extra veggies like thinly sliced zucchini, aubergine, sweet potatoes, or even spinach between the layers of potatoes. And again, adjust the baking time if needed based on the added ingredients.

Delight your family and friends with a rich and comforting cheesy potato bake this week. It can be made the day before making it the perfect side for Thanksgiving or Christmas dinner too. Oh, and don’t forget IT TASTES INCREDIBLE.

a white plate with some cheesy cheesy potato bake and a bronze coloured fork with a white casserole dish in the background

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Birdseye view of a white casserole dish filled with cheesy scalloped potatoes. It sits on a marble benchtop.
4.8 from 35 ratings
If you’re looking for the perfect potato side dish, this Easy Cheesy Potato Bake recipe has you covered. Creamy scalloped potatoes laced with bacon, thyme and cheese all baked in a comforting sauce.



  • 1.4 kg desiree potatoes (notes, 3lb)
  • 75 bacon roughly chopped (2.5oz)
  • 1 large clove garlic crushed
  • large spring (green) onions sliced (notes)
  • ¼ cup  butter
  • ¼ cup plain (all purp) flour (notes)
  • ½ cup chicken stock
  • 1 ¼ cups whole milk
  • 1 cup thickened (heavy) cream
  • tablespoon fresh thyme leaves discard stems (notes)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper.
  • 2 cups lightly packed grated cheddar (200g / 7oz)

For best results, always weigh ingredients where a weight is provided


  • Preheat the oven to 180C / 350F / 160C fan forced.
  • Peel the potatoes and use a sharp knife to slice them very thinly (no more than 3-4mm thick). Place them in a large saucepan of water, and bring to the boil. Boil for 2 minutes, remove from heat and drain. Set aside.
  • Combine the cream and milk in a small jug and set aside.
  • Add the oil and bacon to the same pan and saute until just starting to brown.
  • Add the onions and garlic and saute for a minute to soften a little before adding the butter.
  • Once the butter has melted add the flour. Stir well and cook for 30 seconds.
  • Slowly drizzle in the stock while continuing to stir until the flour is totally dissolved into it.
  • Turn the heat down to low-medium, slowly add the cream and milk while whisking. Immediately add the thyme, salt and pepper. Keep stirring until it starts to thicken and bubble a little.
  • Place about ⅓ cup of sauce in the base of a casserole dish and spread around.
  • Now add layers, ⅓ of each in this order: potatoes, sauce, cheese (so you finish with cheese)
  • Bake for 45-50 minutes until bubbling and just starting to turn golden on top.
  • If you want it a little browner on top, place it under an overhead grill / broiler for 2-3 minutes. No longer as the heat may cause the sauce to curdle


  1. I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
  2. Desiree, russet or yukon gold potatoes are best
  3. You can use 1 small leek in place of the spring onions if you prefer.
  4. What if the sauce curdles? This can happen if the oven temperature was too high or it baked too long. It is still edible and tastes great but just doesn’t look as pretty.
For more side dishes, click here.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Easy Cheesy Potato Bake
Amount Per Serving (283 g)
Calories 385
* Percent Daily Values are based on a 2000 calorie diet.