Seasonal Spuds Logo

Creamy potato bake

The perfect winter warmer. Our creamy potato bake is the ideal accompaniment to any meal - or a meal in itself - providing a rich and filling treat during the cold British winter months.

This recipe was created by Luke Willcox - New Product Development team.



volume control





20 minutes

cooking time


1hr 40m



Serves 4


  • 4 large floury potatoes, peeled and cut into chunks (Maris Piper would work well for this)
  • 12 shallots, peeled and sliced
  • 3 tbsp butter
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Around 300ml chicken stock
  • 100ml cream
  • 300ml sour cream
  • A large handful of fresh dill or fennel tops, finely chopped
  • 1 egg, beaten
  • Sea salt and black pepper


On a low heat gently cook the shallots in the olive oil, 1 tablespoon of butter and the honey, stirring now and again. It should take around 30 minutes to go a beautiful rich golden brown colour.
Meanwhile cover the potatoes with chicken stock and boil for around 15-20 minutes, or until they’re tender. Drain the stock off and reserve it for later, then mash the potatoes with most of the rest of the butter and the dill.
Mix the beaten egg with 100ml of sour cream and add to the mash. Mix in well and add enough chicken stock to make a ‘loose’ mash (almost a thick batter texture) as it will thicken in the oven. Season to taste.
Using the remaining butter, coat the inside of an oven-proof dish then add half the potato mixture. Spread the caramelised shallots in a layer over the potatoes then add the rest of the potato. Top with the remaining sour cream.
Bake in a preheated oven for around 25 minutes at 180ºC / Fan 160 °C / Gas 4 and finish off under a hot grill for a deliciously golden top.


You might also like...

New Potatoes en Papillote

These steamer parcels will keep all the flavour and goodness inside.

Greek-style New potatoes

These delicious potatoes are baked to perfection before getting a sprinkling of feta and fresh thyme.

New potatoes in a Chinese-style stir-fry

For a light Chinese-style meal without the rice, this is the perfect way to use up leftover cooked chicken (breast or thigh) and potatoes.

Crushed New potatoes with salsa verde

This potato dish can be used as part of a tapas spread or with the summer barbecue.

Join our mailing list

For all our latest recipes straight to your inbox, plus giveaways, latest news and more!