Cheesy Roast Baby Potatoes (Description + Detailed Method)
Description
Golden baby potatoes roasted in their skins until tender, then baked under a blanket of gooey, bubbling cheese and a touch of garlic and herbs. The edges caramelize and crisp while the inside stays creamy — a simple, comforting side dish that’s rustic yet elegant.
Ingredients (serves 3–4)
800 g (about 1.7 lb) baby potatoes, scrubbed (red or new potatoes)
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 tbsp fresh parsley, chopped (plus extra for garnish)
200–250 g (7–9 oz) shredded melting cheese (Gruyère, cheddar, or a mix)
120 ml (½ cup) heavy cream (or crème fraîche / whole milk for a lighter version)
1 tbsp butter, cut into small pieces (optional, for browning)
1 tsp dried thyme or 1 tbsp fresh thyme leaves (optional)
1 small onion, thinly sliced (optional — adds sweetness)
Equipment
Oven-safe baking dish (about 20×20 cm / 8×8 in or similar)
Large pot for parboiling (optional but speeds cooking)
Mixing bowl and spoon
Method — step by step
- Preheat oven. Set oven to 200°C (400°F).
- Prep potatoes. If baby potatoes are larger than bite-size, halve or quarter them so pieces are roughly the same size. Leave skins on.
- Parboil (optional but recommended for even tenderness). Place potatoes in salted water, bring to a boil and simmer for 8–10 minutes until just tender but not falling apart. Drain and let steam-dry a minute.
- Season & roast briefly. Toss potatoes with olive oil, minced garlic, salt, pepper and thyme. Spread in a single layer on a baking sheet or directly in your ovenproof dish. Roast in the preheated oven 15–20 minutes until the cut sides begin to brown and edges crisp. (If you skipped parboiling, roast 25–30 minutes until fork-tender.)
- Prepare the cream-cheese mix. While potatoes roast, combine cream, half the shredded cheese (reserve the rest for topping), and the sliced onion (if using) in a small bowl. Stir in a little salt and pepper.
- Assemble. Transfer potatoes to the baking dish (if roasted on a sheet) cut-side up for a pretty finish. Pour the cream-and-cheese mixture evenly over the potatoes. Dot with the small pieces of butter for extra browning. Sprinkle the remaining cheese over the top.
- Bake until bubbly and golden. Bake at 200°C (400°F) for 15–20 minutes, then switch to the broiler/grill for 2–4 minutes to get the top golden and bubbling. Watch carefully so it doesn’t burn.
- Finish & serve. Remove from oven, sprinkle with chopped parsley and an extra grind of black pepper. Let sit 3–5 minutes before serving so the cream thickens slightly.
Timing summary
Prep (including parboil): 20–30 minutes
Roast + bake: 30–40 minutes
Total: ~50–70 minutes
Tips & variations
For a lighter version, use whole milk instead of cream (result will be less rich).
Add cooked bacon or pancetta for a smoky, meaty twist. Stir in ½ cup cooked, chopped bacon before baking.
Mix cheeses: Gruyère + Parmesan gives great nutty flavor; cheddar + mozzarella gives gooey stretch.
Add a spoonful of Dijon mustard to the cream for a subtle tang.
If you prefer crispier potatoes, crisp them longer on the tray before adding cream and cheese.
Serving suggestions
Serve alongside roasted chicken, grilled steak, or as part of a vegetarian spread with a green salad. Great for family dinners or potlucks.