Description

This creamy and cheesy potato bake is the ultimate comfort food inspired by traditional German cuisine. Tender cubes of potatoes are folded into a rich sauce made from cream, two types of cheese, sautéed onions, and a hint of garlic and thyme. It’s the kind of dish that fills your kitchen with warmth and your table with smiles — perfect as a cozy main or a hearty side for gatherings, family dinners, or just when you’re craving something rich and savory.

Ingredients

Scale

4–5 medium potatoes, peeled and cut into small cubes
1 tablespoon olive oil
2 eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper or paprika
1/4 cup green onions, chopped
1 tablespoon butter
1 tablespoon flour
150 ml (2/3 cup) cream
100 g (1 cup) mozzarella cheese, shredded
50 g Parmesan cheese, grated
1 small onion, diced
1 clove garlic, minced
1/2 teaspoon thyme

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Instructions

Preheat the oven to 375°F (190°C).
Boil the potato cubes in salted water until just tender, about 10–12 minutes. Drain and set aside.
In a skillet, heat olive oil and sauté the diced onion until translucent. Add garlic and cook for 30 seconds more. Set aside.
In the same pan, melt butter, then whisk in flour to make a roux. Slowly pour in the cream, stirring constantly until smooth and thickened.
Stir in the mozzarella, Parmesan, salt, black pepper, red pepper or paprika, and thyme. Mix until the cheese is fully melted and the sauce is creamy.
In a large bowl, gently combine the boiled potatoes, sautéed onions, green onions, and the cheese sauce. Beat the eggs and stir them in.
Transfer the mixture into a greased baking dish and bake for 25–30 minutes or until golden and bubbly on top.
Let rest for 5–10 minutes before serving.

Notes

You can add cooked bacon bits, mushrooms, or cooked sausage for extra flavor and texture.
For a crispier top, broil the dish for the last 2–3 minutes of baking.
This dish makes excellent leftovers and reheats well.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: German-Inspired