Creamy Potato Bake

Extra creamy, cheesy potato bake using local Tassie potatoes.

At a glance

Approx 30-40 minutes


  • 6 large roasting potatoes, peeled and sliced into thin rounds
  • 4 rashers diced bacon
  • 1 cup thickened cream
  • 1 cup sour cream
  • 1 1/2 cups shredded cheese
  • 1 tsp garlic, crushed
  • 1 tbsp parsley, chopped
  • 1 tbsp olive oil


  1. Preheat oven to 180C.
  2. Place potatoes in a large pot, cover well with water and bring to the boil. Boil the potatoes for 10 to 15 minutes, or until tender (not too soft).
  3. While the potatoes are boiling, add oil to a frying pan and fry the diced bacon until crisp. Remove from the heat and set aside.
  4. When the potatoes are ready, drain them and place in a large mixing bowl. Add the cooked bacon, garlic, parsley, cream, sour cream and 1 cup of shredded cheese and stir to combine.
  5. Scrape the mixture into a casserole dish and sprinkle the remaining cheese over the top.
  6. Place in the oven and bake for 15 minutes or until cheese on top is golden.