This baked potato with cheese dish is the kind of side that quietly steals the spotlight. Cubes of potato are swaddled in a lush mixture of cream, milk, cheese, and thyme, then baked until they’re soft inside and crowned with a bubbling, golden layer of mozzarella. It’s rustic, comforting, and completely at home in the center of a busy family table.

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Ingredient Breakdown

The type of potato used makes a noticeable difference here. Floury or all-purpose varieties—such as Russet or Yukon Gold—have a higher starch content and a fluffier interior, which means they soak up the creamy sauce and soften beautifully in the oven. Waxy potatoes tend to hold their shape too firmly and can feel a little firm or rubbery in this style of bake, so they’re best saved for salads rather than this dish.

The trio of cream, milk, and mayonnaise creates the velvety base that clings to each cube. Thickened or heavy cream delivers richness and body, while milk lightens the mixture just enough so it’s luxurious but not overly heavy. Mayonnaise, especially a whole-egg style, adds a subtle tang and extra silkiness that rounds out the flavor and helps the sauce emulsify around the potatoes.

Cheese is doing two different jobs here. The shredded cheese folded through the potatoes brings bold flavor into the dish itself, so every spoonful tastes cheesy even beneath the surface. The mozzarella on top is there for its melting qualities—it bubbles, stretches, and browns into a deeply golden crust that looks as inviting as it tastes. If you choose a stronger-flavored cheese for the mix, like Cheddar or Gruyère, you can keep the mild mozzarella on top for that signature melt.

Fragrant thyme, minced garlic, salt, and freshly ground black pepper build the aromatic backbone. Thyme adds herbaceous warmth that stands up well to cream and cheese. Garlic brings a savory punch without overpowering the dish, as it’s dispersed throughout the mixture. Salt and pepper pull everything into balance, ensuring each bite tastes seasoned, not flat or bland.

The baking dish itself matters more than it might seem. A 3L / 3 quart dish, roughly 22 cm (9 inches) square and 6 cm (2.3 inches) deep, gives you the ideal thickness of potato layers. Too shallow and the top might brown before the interior softens; too deep and the center may take too long to cook. This size also helps maintain the right ratio of sauce to potato, so you end up with a creamy bake rather than a dry casserole.

Step-by-Step Preparation Guide

The process starts with getting the oven and dish ready. Heating the oven to 180°C / 350°F ensures a gentle, even bake that allows the potatoes to cook through without scorching the top. Having the baking dish clean, dry, and ready on the counter makes it easy to move straight from mixing to baking without pause, which is helpful when working with cut potatoes that can discolor if left too long.

Cutting the potatoes into uniform 1 3/4 cm (about 2/3″) cubes is more than a visual detail—it ensures they cook at the same rate. Smaller pieces would break down too quickly, while larger chunks might remain firm in the center. Working steadily once the potatoes are peeled and cut keeps them from oxidizing; if needed, they can briefly sit in cold water, then be drained and dried before mixing with the creamy base.

Combining the creamy base directly in the mixing bowl with the potatoes means every piece gets properly coated. The milk, cream, mayonnaise, shredded cheese, thyme, garlic, salt, and pepper all come together to form a thick, seasoned coating. A thorough toss helps distribute the aromatics and cheese so no corner of the dish is bland or dry. It might look generous with sauce at this stage, but much of it is absorbed as the potatoes bake.

Once tipped into the prepared dish, the potatoes should be spread into an even layer so heat reaches them uniformly. Covering tightly with foil is key for the first stage of cooking; it traps steam, essentially turning the pan into a gentle steamer and helping the potatoes soften without drying out. After about an hour, the potatoes should be tender when pierced with a knife or skewer, sliding off easily without resistance.

Removing the foil marks the transition to the second stage: browning and bubbling. A layer of shredded mozzarella over the top creates coverage that melts, fuses, and then takes on a deep golden hue in the hot oven. This uncovered bake, about 25 minutes, allows the surface to caramelize while the interior remains creamy. The cheese should be melted, blistered in spots, and richly colored when it’s ready.

The short resting period after baking is quietly important. Letting the dish sit for 5 to 10 minutes allows the bubbling sauce to settle and thicken slightly, making it easier to scoop neat portions. The flavors relax and meld, and the cheese topping firms just enough so it doesn’t slide off at the first spoonful. Garnishing with a few extra thyme leaves adds a fresh, fragrant touch that hints at what’s inside.

Recipe Tips

Best potato varieties:
Choose starchy or all-purpose potatoes like Russet, Idaho, or Yukon Gold for the best texture. Avoid very waxy potatoes such as red or new potatoes here—they hold their shape too firmly and don’t soak up the creamy sauce in the same pillowy way.

Avoiding dry or soupy potatoes:
If the dish looks too liquidy near the end of baking, give it a few extra minutes uncovered so some moisture can evaporate and the sauce can thicken. If it seems too dry before the potatoes are cooked, a small splash of extra milk around the edges can help. The goal is a creamy consistency that clings to the potatoes rather than pooling heavily in the dish.

Maximizing flavor:
Taste the creamy mixture before baking, if you like, and adjust salt, pepper, or thyme. Garlic lovers can add an extra half clove, finely minced. For a more pronounced herb note, a pinch of dried thyme in addition to fresh can deepen the aroma without overwhelming the cheese.

Make-ahead options:
The dish can be assembled up to the point of baking and kept covered in the refrigerator for a few hours. For longer lead times, partially bake it covered until the potatoes are almost tender, then cool and refrigerate. When ready to serve, bring it back to room temperature, add the mozzarella, and finish baking until hot and golden.

Scaling up or down:
For a smaller household, halve the ingredients and use a smaller baking dish to keep the layer thickness similar. For a crowd, double the recipe and bake in a larger or multiple dishes, keeping an eye on baking time; thicker layers may need a little extra time under foil before the final browning.

What to serve With this recipe

This creamy baked potato dish pairs effortlessly with classic roasted meats. Roast chicken with crispy skin, a juicy beef roast, pork loin, or baked ham all sit comfortably beside a scoop of cheesy potatoes. The richness of the dish soaks up meat juices beautifully and makes the whole plate feel more substantial and satisfying.

Lighter accompaniments help keep the meal in balance. A crisp green salad with a sharp vinaigrette, steamed broccoli or green beans, or simply sautéed leafy greens offer freshness and a bit of crunch. Their cleaner flavors cut through the cream and cheese, so the meal feels generous but not overwhelming.

For pure comfort, pair the potatoes with grilled sausages, meatloaf, or pan-seared steaks. The combination of savory meat and creamy, cheesy potatoes feels like classic comfort food, ideal for cold evenings or when you want something a little extra cozy.

When entertaining, this bake works beautifully as the anchor side on a holiday or Sunday table. Surround it with other shareable dishes—a big salad, roasted vegetables, perhaps a basket of warm rolls—and let guests help themselves. It looks inviting served straight from the baking dish, with that golden, bubbly top drawing everyone in.

frequently Asked Questions

Can the potatoes be left unpeeled, and how does that change the dish?
Yes, the potatoes can be left unpeeled if you prefer a more rustic look and extra texture. Thin-skinned varieties like Yukon Gold are particularly suited to this. The peel adds a bit of chew and earthiness, and visually you’ll see flecks of skin throughout the bake. Just make sure to scrub the potatoes well before cutting.

How should leftovers be stored and reheated?
Cool leftovers completely, then transfer them to an airtight container or cover the baking dish tightly and refrigerate. To reheat, cover the dish with foil and warm in a moderate oven until heated through, removing the foil at the end if you’d like to refresh the golden top. For smaller portions, a microwave works, but reheating gently and in shorter bursts helps prevent the sauce from splitting.

Can other cheeses be used instead of mozzarella and the shredded cheese mix?
Absolutely. Cheddar, Gruyère, Colby, Monterey Jack, or a blend of your favorites can stand in for the shredded cheese in the mixture. For the topping, mozzarella is wonderful for stretch and melt, but you can mix it with Cheddar or use a different good-melting cheese. Just avoid very hard, low-moisture cheeses on top that don’t melt well.

What if the potatoes are still firm after the initial bake?
If the potatoes are still firm after 60 minutes under foil, simply keep them covered and bake a little longer, checking every 10–15 minutes. Oven temperatures can vary, and the exact size of the cubes can affect cooking time. Only move on to the mozzarella and browning step once a knife slides in easily and the potatoes feel tender.

Variations and Add-ins

There are plenty of ways to give this dish a “loaded baked potato” twist. Crispy bacon pieces stirred through the potato mixture or sprinkled on top just before serving add smoky savoriness. Sautéed onions or sliced green onions bring a sweeter or sharper bite, and a handful of chopped chives scattered over the finished bake adds fresh color and mild onion flavor.

Herbs are another easy way to shift the flavor profile. Rosemary offers a more robust, piney aroma, while chives or a mixed herb blend provide a gentler, garden-fresh character. If switching herbs, keep the quantities modest at first, tasting and adjusting so the cream and cheese still shine.

For those looking to slightly lighten the dish, there are small tweaks that maintain its comfort. Using a bit more milk and a bit less cream, or swapping part of the mayonnaise for extra milk, will slim the sauce down without losing its creamy personality. You can also reduce the total cheese slightly and lean on herbs and garlic to carry more of the flavor.

With just a handful of staple ingredients—potatoes, dairy, cheese, and herbs—this baked potato with cheese dish delivers a side that feels generous, warming, and universally appealing. The combination of tender cubes, creamy sauce, and a golden, bubbling top makes it the kind of recipe that people return to for seconds.

It’s flexible enough to suit busy weeknights and special occasions alike. Adjust the cheese blend, play with herbs, or add your favorite extras to make it your own. Once it’s in your rotation, this cheesy baked potato is likely to become one of those reliable, much-requested dishes that always earns a spot on the table.

Ingredients

3/4 cup (185 ml) thickened cream (heavy cream)
2/3 cup (160 ml) milk (full or low fat)
1/3 cup mayonnaise, preferably whole egg (or 1/4 cup cream) (Note 2)
2 cups (200g) shredded cheese, for mixing (Note 3)
1 cup (100g) shredded mozzarella cheese (or sub with another cheese, Note 3)
1.25kg / 2.5lb potatoes (any type other than waxy – see Note 1)
1 1/2 tsp fresh thyme leaves, plus more for garnish (or 1 tsp dried)
2 large garlic cloves, minced
3/4 tsp salt
Black pepper, to taste

Instructions

Preheat your oven to 180°C / 350°F, suitable for all oven types. Prepare a 3 litre / 3 quart baking dish (about 22cm / 9″ square and 6cm / 2.3″ high) by ensuring it is clean and dry, ready to receive the potato mixture.

Peel the potatoes and cut them into cubes about 1 3/4 cm / 2/3″ in size, aiming for even pieces so they cook at the same rate. Place the cubed potatoes into a large mixing bowl.

Add the milk, thickened cream, mayonnaise (or extra cream, if using the alternative), shredded cheese for mixing, thyme leaves, minced garlic, salt, and a generous grinding of black pepper to the bowl with the potatoes. Toss everything together thoroughly until the potatoes are evenly coated in the creamy, cheesy mixture and the seasonings are well distributed.

Tip the mixture into the prepared baking dish, spreading the potatoes out into an even layer so they cook uniformly. Cover the dish tightly with foil to trap the steam and help the potatoes become tender as they bake. Transfer the dish to the preheated oven and bake for about 60 minutes, or until the potatoes are soft when pierced with a knife or skewer.

Remove the foil carefully, taking care to avoid the hot steam. Sprinkle the shredded mozzarella cheese evenly over the top of the potatoes, creating a good, even coverage. Return the dish to the oven, uncovered, and bake for a further 25 minutes, or until the cheese on top is melted, bubbling, and a deep golden color.

Once baked, take the dish out of the oven and let it rest for 5 to 10 minutes so the creamy sauce can settle slightly and the dish firms up for easier serving. Garnish with a few extra thyme leaves, if you like, then spoon onto plates or serve straight from the baking dish at the table.