Last Updated on 25 August, 2026 by Elby | The Tasteful Pantry
Aah potato bake… the ultimate comfort food! Creamy sauce, melt-in-your-mouth thinly sliced potatoes and golden, melted cheese topping. Does it get any better?!
3 Ingredient Potato Bake Recipe Ingredients
Three simple household ingredients (plus salt and pepper) is all you need for this creamy, cheesy potato bake.
How to Make Potato Bake
Preheat the oven to 200°C fan forced and lightly grease an 8-cup capacity baking dish.
I use a mandolin slicer to cut the potatoes into even thickness (approximately 3 mm thick), but a sharp knife is absolutely fine too. Layer half the potatoes into the greased dish.
Sprinkle with half the salt and half the pepper.
Layer with the rest of the potato slices and sprinkle with the remaining salt and pepper.
Pour the cream slowly over top so that the top lay of potato is covered in cream. Sprinkle with the remaining salt and pepper.
Evenly sprinkle half the grated cheese over top of the potato and cover tightly with foil.
Bake for 45 minutes and test with a fork. If the potato is still a little hard in the centre, cover and return to the oven 10 minutes at a time until cooked through.If the potato feels soft and the fork slides straight in, remove the foil, sprinkle with the remaining cheese and return to the oven for 10-15 minutes, or until the cheese is golden.
Remove from the oven and leave to sit for 10 minutes before serving.
More Easy Potato Side Recipes
- Semi-dried Tomato Potato Bake
- Smashed Potatoes
- Mashed Potato with Garlic and Thyme
- Semolina Potatoes
- Cheesy Stuffed Potatoes
- Creamy Potato Bake
3 Ingredient Potato Bake FAQ
Are there really only 3 ingredients in this potato bake ?
Technically there are five. But without counting standard salt and pepper there are three – potato, cream and cheese.
What type of potatoes work best?
Starchy or all-rounder potatoes are ideal (ones you can find in most supermarkets) as they soften beautifully and help create that creamy texture. Waxy potatoes can work, but they won’t break down quite as much.
Do I need to peel the potatoes?
It’s completely up to you. Leaving the skin on saves time and reduces food waste, plus it adds a slightly rustic texture. But it also can be stringy when the rest of the potato melts in your mouth.
How thin should I slice the potatoes?
Even slices are key for the bake cooking evenly and becoming tender. The thickness is about how long the bake takes to cook. Generally, the thicker the slice, the longer the bake.
Can I add extra ingredients?
Of course. Fry off some onion or bacon and sprinkle through the potato slices. Add some garlic or herbs. Or even slice some sweet potato to add to the mix.
Why is my potato bake still firm in the middle?
This usually means the slices were too thick or it needs more time in the oven. Covering it for part of the cooking can help soften the potatoes faster or stop the cheese from browning too quickly if the bake needs more time.
Can I make it ahead of time?
Yes, you can assemble it earlier and refrigerate until ready to bake. You may need to add a little extra cooking time if it goes into the oven cold.
Feedback and More: Have you given the 3 ingredient potato bake recipe a go? Let me know how it was with a star rating ⭐⭐⭐⭐⭐ or comment below. Cheers, Elby!
If you enjoyed this recipe, you might like some of my other tasty sides and potato dishes.
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3 Ingredient Potato Bake
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 kg potatoes - peeled
- 300 ml cream - thickened
- 1 tsp salt
- ½ tsp pepper
- 200 grams cheese - grated, tasty or cheddar
Instructions
- Preheat the oven to 200°C and lightly grease an 8-cup capacity baking dish.
- Thinly slice the potatoes to approximately 3mm thickness and place half the potatoes into the greased dish in layers. Sprinkle with half the salt and pepper.
- Layer with the rest of the potato slices and sprinkle with the remaining salt and pepper.
- Pour the cream slowly and evenly over the potatoes, allowing it to run between the layers. Sprinkle with half the cheese and cover the dish tightly with foil..
- Bake for 45 minutes and test with a fork. If the potato is still a little hard in the centre, cover and return to the oven 10 minutes at a time until cooked through.If the potato feels soft and the fork slides straight in, remove the foil, sprinkle with the remaining cheese and return to the oven for 10-15 minutes, or until the cheese is melted and golden.
- Remove from the oven and leave to sit for 10 minutes before serving.
Nutrition
*Nutrition and calorie figures are estimates only.
