Cheesy Potato Bake
Indulge in this creamy Cheesy Potato Bake that’s sure to become a family favorite! Layered with tender potatoes, rich cheese, and a hint of garlic, this dish is perfect for adding a comforting touch to any meal. Get ready to dig into a cheesy goodness that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tablespoon of minced dehydrated onions (15 ml)
- 1/2 teaspoon of pepper (2.5 ml)
- 3 cans of sliced potatoes drained
🥛Dairy & Eggs(2)
- 2 cups of shredded cheese (480 ml)
- 1 cup heavy cream (240 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon each of onion powder, garlic powder, oregano and salt (5 ml)
Nutrition (per serving)
Calories
537
Protein
18g
Carbs
28g
Fat
40g
👨🍳 Instructions
- 1
Preheat the oven to 350°F.
- 2
Combine all ingredients in a baking dish and mix well.
- 3
Bake for 30 minutes or until the cheese is bubbly.
💡 Pro Tips
- ✓Drain canned potatoes thoroughly and pat dry with paper towels before mixing, removing at least 90% of surface moisture to prevent a watery casserole and ensure cheese sauce coats evenly rather than separating.technique90% surface moisture removal
- ✓Rehydrate the minced dehydrated onions in 2 tablespoons of warm water for 5 minutes before adding to the dish, which restores their moisture and allows their sulfur compounds to distribute more evenly throughout the casserole.ingredient5 minutes in 2 tbsp warm water
- ✓Heat the heavy cream to 160°F before combining with other ingredients to prevent the casserole from cooling below 140°F before baking, which allows the cheese to emulsify properly and prevents breaking during the 30-minute bake.timing160°F cream temperature
- ✓Bake uncovered for 25 minutes at 350°F, then cover with foil for the final 5-10 minutes if the cheese begins browning excessively, as this prevents fat separation (visible grease pooling) while allowing the dish to reach 165°F internal temperature.timing25 uncovered + 5-10 covered minutes
- ✓Use aged cheddar or gruyere (minimum 6 months) rather than fresh cheeses, as their lower moisture content (35-40% vs 50%+) prevents excess liquid release and ensures better sauce consistency through the bake.ingredient35-40% moisture aged cheese
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Cheesy Potato Bake
Indulge in this creamy Cheesy Potato Bake that’s sure to become a family favorite! Layered with tender potatoes, rich cheese, and a hint of garlic, this dish is perfect for adding a comforting touch to any meal. Get ready to dig into a cheesy goodness that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tablespoon of minced dehydrated onions (15 ml)
- 1/2 teaspoon of pepper (2.5 ml)
- 3 cans of sliced potatoes drained
🥛Dairy & Eggs(2)
- 2 cups of shredded cheese (480 ml)
- 1 cup heavy cream (240 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon each of onion powder, garlic powder, oregano and salt (5 ml)
Nutrition (per serving)
Calories
537
Protein
18g
Carbs
28g
Fat
40g
👨🍳 Instructions
- 1
Preheat the oven to 350°F.
- 2
Combine all ingredients in a baking dish and mix well.
- 3
Bake for 30 minutes or until the cheese is bubbly.
💡 Pro Tips
- ✓Drain canned potatoes thoroughly and pat dry with paper towels before mixing, removing at least 90% of surface moisture to prevent a watery casserole and ensure cheese sauce coats evenly rather than separating.technique90% surface moisture removal
- ✓Rehydrate the minced dehydrated onions in 2 tablespoons of warm water for 5 minutes before adding to the dish, which restores their moisture and allows their sulfur compounds to distribute more evenly throughout the casserole.ingredient5 minutes in 2 tbsp warm water
- ✓Heat the heavy cream to 160°F before combining with other ingredients to prevent the casserole from cooling below 140°F before baking, which allows the cheese to emulsify properly and prevents breaking during the 30-minute bake.timing160°F cream temperature
- ✓Bake uncovered for 25 minutes at 350°F, then cover with foil for the final 5-10 minutes if the cheese begins browning excessively, as this prevents fat separation (visible grease pooling) while allowing the dish to reach 165°F internal temperature.timing25 uncovered + 5-10 covered minutes
- ✓Use aged cheddar or gruyere (minimum 6 months) rather than fresh cheeses, as their lower moisture content (35-40% vs 50%+) prevents excess liquid release and ensures better sauce consistency through the bake.ingredient35-40% moisture aged cheese