Potato bake
Thinly sliced potatoes baked in a rich cream and cheese sauce until golden and tender.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 35g carbs · 6g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Maris Piper potatoesuse 1kg | £1.451.2kg · £0.12 per 100g | £1.802kg · £0.09 per 100g |
| Double creamuse 250ml | £2.10300ml · £0.70 per 100ml | £3.00600ml · £0.50 per 100ml |
| Milk (semi-skimmed)not compared | £0.85 | – |
| Cheddar cheeseuse 200g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Onionpack 1kg · use 1 medium | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Unsalted butterpack 250g · use 25g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Basket total (full packs) | £8.85 | £10.45 |
| Cost of what this recipe uses | £5.56 | £5.34 |
| Per serving | £1.39 | £1.34 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Milk (semi-skimmed).
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 200°C/180°C fan/gas 6. Peel and chop the Maris Piper potatoes into even-sized chunks, about 2cm each. Place them in a large roasting tin.
- Drizzle the potatoes with vegetable oil, then season with salt and black pepper. Toss to coat evenly. Spread the potatoes out in a single layer in the roasting tin.
- Roast the potatoes in the preheated oven for 30 minutes, or until they start to turn golden and crispy at the edges. Stir them halfway through cooking.
- While the potatoes are roasting, finely chop the onion. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook for 5 minutes, or until softened and translucent.
- Pour in the milk and double cream, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes, or until it has thickened slightly.
- Remove the saucepan from the heat and stir in the grated cheddar cheese until it has melted and the mixture is smooth. Season with salt and black pepper to taste.
- Once the potatoes are done, remove the roasting tin from the oven and pour the cheese sauce over the top. Stir the potatoes to coat them evenly in the sauce, then return the tin to the oven.
- Bake the potato bake for a further 10 minutes, or until the cheese sauce is bubbling and the potatoes are hot all the way through. Be careful not to burn the cheese sauce.
- Remove the potato bake from the oven and let it rest for 5 minutes before serving. This will allow the cheese sauce to set slightly and make it easier to serve.
- Spoon the potato bake into individual serving dishes and serve immediately. You can garnish with fresh parsley or chives if desired.
- To reheat leftovers, place the potato bake in an ovenproof dish and cover with foil. Heat in a preheated oven at 180°C/160°C fan/gas 4 for 20-25 minutes, or until steaming hot throughout. Uncover and heat for a further 5 minutes to allow the cheese sauce to bubble and set.
Tips
- Here is the corrected Markdown following UK food safety guidance:
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- To make this potato bake cheaper, you can use a cheaper type of cheese, such as mild cheddar or a mix of cheddar and mozzarella. You can also use semi-skimmed or skimmed milk instead of whole milk.
- To batch-cook and portion this potato bake for the week, simply double or triple the recipe and divide the mixture into individual portions. Store the portions in airtight containers in the fridge for up to 2 days, or freeze for up to 3 months. Reheat as directed above.
- To reheat this potato bake safely, always ensure that it is steaming hot throughout before serving. Do not reheat the potato bake more than once, as this can increase the risk of foodborne illness.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Milk (semi-skimmed) · about 700ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Cheddar cheese · about 200g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Unsalted butter · about 225g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).