CHEESY POTATO BAKE

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Let’s be real — cheesy potatoes are basically a hug in food form. Whether you're cooking for a cozy night in or bringing something crowd-pleasing to a potluck, this dish never lets you down. It’s creamy, cheesy, garlicky, and super easy to make. Here's how to throw it together without breaking a sweat.

Ingredients

• About 1kg of potatoes, peeled (that’s like 5–6 medium ones)
• 100g of cheese, grated — use whatever you love (Colby melts like a dream!)
• 1.5 cups of cream and/or milk (go all cream if you're feeling indulgent, all milk if you’re being “good,” or half-and-half like I do: ¾ cup of each)
• 2 garlic cloves, crushed (fresh is best!)
• Salt and pepper, and don’t be shy with it

Instructions

• 01
  Preheat your oven to 190°C (that’s 375°F if you're using Fahrenheit).
• 02
  Thinly slice your potatoes. The thinner, the better — we’re talking “potato chip” thin if you can.
• 03
  In a bowl, mix your cream/milk combo with the garlic, salt, and pepper. Give it a good stir.
• 04
  Grab an oven-proof dish and start layering:
• 05
  rst, a layer of potatoes.
• 06
  en a sprinkle of cheese.
• 07
  few spoonfuls of your creamy garlic mix.
• 08
  Repeat that layering magic until you've used up all the potatoes. Make sure the top gets extra cheese — you want that golden crust!
• 09
  Bake it in the oven for around 80 minutes. You’re looking for bubbly, golden-brown perfection and potatoes that are fork-tender.

Tips

1. Gluten-free? Just double-check your ingredients if you're using anything store-bought — some sauces or cheese blends sneak gluten in.
2. No cream in the fridge? No worries. Milk works fine, or mix the two like I do depending on what’s around.
3. Cheese freedom! Colby’s my go-to for meltiness, but cheddar, mozzarella, or even a cheeky bit of blue cheese can take this dish to another level.