Why You’ll Love This Recipe

I love this recipe because it’s fast, simple, and incredibly satisfying. By steaming the potatoes first in the microwave, I skip the long baking time while still getting that classic creamy texture and golden crust. The sauce is silky and flavorful, made with basic ingredients I always have on hand. Whether I’m serving it at a family dinner or alongside a weekend roast, it’s a guaranteed crowd-pleaser.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 kg (2 lb 3 oz) medium or small potatoes (about 6–8), washed, skin on
2 tbsp unsalted butter
2 tbsp plain (all-purpose) flour
2½ cups (625 ml) full-cream (whole) milk
1 tsp chicken or vegetable stock powder (bouillon)
1 cup (125 g) freshly grated colby, cheddar, or tasty cheese
Sprig of thyme, leaves picked (optional)

Directions

1. I place the whole, unpeeled potatoes and ½ cup (125 ml) of water in a large microwave-safe container. I cover it with the lid slightly ajar and microwave for about 10 minutes, or until a fork easily pierces the potatoes. If they’re still firm, I continue cooking in 2-minute bursts until tender.

2. Once they’re cool enough to handle, I peel the skins off — they slip off easily with a butter knife. I slice the potatoes and layer them neatly in a baking dish (about 25 x 15 cm / 10 x 6 inches).

3. I preheat the oven grill (broiler).

4. In a small pot, I melt the butter over low heat. Once melted, I add the flour and stir for about 1 minute to make a smooth paste.

5. I gradually whisk in the milk, cooking on low heat for about 6–8 minutes until the sauce thickens and coats the back of a spoon.

6. I stir in the stock powder until fully dissolved, then pour the sauce evenly over the layered potatoes.

7. I top everything with the grated cheese and scatter over the thyme leaves if I’m using them.

8. I place the dish under the grill for 2–4 minutes, or until the top is bubbling, golden, and irresistible.

Servings and Timing

This recipe serves 4–6 people. Preparation takes about 10 minutes, cooking time is around 25 minutes, for a total of 35 minutes.

Variations

Sometimes I add a handful of thinly sliced onion between the potato layers for extra flavor. When I want a richer version, I stir in a splash of cream with the milk or sprinkle a mix of cheeses like mozzarella and parmesan on top. For a lighter option, I use low-fat milk and less cheese, and it still turns out delicious.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I simply warm it in the microwave or cover with foil and heat in the oven at 200°C (400°F) for about 30 minutes until piping hot. It’s not suitable for freezing, but it reheats beautifully and tastes just as good the next day.

FAQs

Can I cook the potatoes on the stovetop instead of the microwave?

Yes, I place them in a large pot of water, bring it to a boil, and simmer for about 20–25 minutes until tender.

What cheese works best for this recipe?

I like using colby or cheddar for their melt and flavor, but tasty cheese or a mix of mozzarella and parmesan also works perfectly.

Can I make it ahead of time?

Yes, I assemble and bake the dish, then refrigerate it for up to 3 days. When ready to serve, I reheat it covered in the oven and finish under the grill for that golden top.

Can I leave the potato skins on?

Definitely. Leaving the skins on adds texture and saves time — I just make sure they’re scrubbed clean before cooking.

How do I stop the sauce from going lumpy?

I add the milk gradually while whisking constantly, keeping the heat low for a smooth, creamy sauce.

Can I make it vegetarian?

Yes, I use vegetable stock powder instead of chicken stock powder.

Can I add other vegetables?

Yes, I sometimes add thinly sliced zucchini, pumpkin, or sweet potato for variety.

How do I make it extra creamy?

I replace part of the milk with cream or add an extra tablespoon of butter to the sauce.

What can I serve this with?

I love serving it alongside grilled chicken, roast beef, sausages, or even a crisp green salad for balance.

Can I make this dairy-free?

Yes, I use dairy-free butter, plant-based milk, and vegan cheese for a similar result.

Conclusion

I love making this Easy Cheat’s Potato Bake because it’s creamy, cheesy, and effortlessly delicious. The shortcut of steaming the potatoes makes it quick, and the rich sauce with golden melted cheese makes it irresistible. Whether I serve it as a side dish or enjoy it on its own, it’s always a comforting, satisfying addition to any meal.