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Creamy sliced potato bake layered with cheese and garlic herb cream sauce, baked until golden brown and bubbly.

Creamy Sliced Potato Bake

This Creamy Sliced Potato Bake is the ultimate comfort food side dish. Thinly sliced russet potatoes are layered with a creamy garlic herb sauce and plenty of melted cheese, then baked until tender and golden brown. Perfect for holidays, family dinners, potlucks, or whenever you're craving a rich and cozy potato casserole.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 5 large russet potatoes peeled and thinly sliced
  • 2 cups shredded cheese cheddar, mozzarella, Colby Jack, or cheese of choice
  • 2 cups heavy cream
  • 1 tablespoon Knorr chicken bouillon or to taste
  • 2 teaspoons minced garlic or to taste
  • 1 teaspoon black pepper or to taste
  • 1 teaspoon thyme
  • 1 tablespoon parsley

Method
 

  1. Preheat oven to 400°F.
  2. Peel and thinly slice the potatoes. Set aside.
  3. In a saucepan over medium heat, add the heavy cream and minced garlic. Cook until fragrant, about 1–2 minutes.
  4. Add the chicken bouillon, pepper, thyme, and parsley. Stir well and allow the mixture to simmer until it thickens slightly.
  5. Arrange half of the sliced potatoes in an even layer in a greased baking dish.
  6. Pour half of the cream sauce evenly over the potatoes.
  7. Sprinkle half of the shredded cheese over the sauce.
  8. Add the remaining sliced potatoes in an even layer.
  9. Pour the remaining cream sauce over the potatoes and top with the remaining cheese.
  10. Cover tightly with foil and bake for 25 minutes.
  11. Remove the foil and continue baking for 30–40 minutes, or until the potatoes are fork tender and the top is golden brown.
  12. Allow to rest for 10 minutes before serving.

Notes

  • Use a mandoline slicer for evenly thin potato slices.
  • Sharp cheddar provides the most flavor, but any melting cheese works well.
  • For extra color, broil the top for 2–3 minutes at the end of baking.
  • Fresh thyme and parsley can be substituted for dried herbs.