Potatos baked with cream recipe

This creamy potatoes resembles the famous Hungarian potatos casserole, but it is much easy to made. The potatoes do not need to be pre-cooked and need just some ingredients.

Actually this is a ‘creamy au gratin potatoes’ with Hungarian sausages.

Potatos baked with cream

Potatos baked with cream recipe

Potatos baked with cream just has need 5 ingredients and the oven does most of the work. This potato recipe is very easy.
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Course: Main Course
Cuisine: French, Hungarian
Keyword: easy, feast, potato
Servings: 4 people
Author: Myreille


  • Glass casserole with glass lid


  • 1500 grams potatoes peeled, thinly sliced
  • 400 ml double cream
  • pinch of salt
  • pinch of ground black pepper
  • 50 grams Hungarian sausages (Gyulai or Csabai) (or dried and smoked sausages), hot, sliced


  • Arrange half the potato slices over the base of the casserole. Sprinkle it with salt and ground black pepper.
  • Put the sausages slices on the top of potatoes.
  • Continue layering with the remaining potato slices. Sprinkle it with salt and ground black pepper then pour it with double cream.
  • Put the glass lid on the glass casserole and bake it in preheated oven (190 °C) for about 1 hour 30 minutes.


In the summer I really like creamy potato with Hungarian summer fermented cucumber (Hungarian: kovászos uborka) but my husband and kids eat the creamy potatoes with a lot of sour cream.

PS: I have a good and tried recipe for the Hungarian summer fermented cucumber.