Cake Pan Potatoes
Creamy, cheesy baked potato dish with tender slices, perfect as a comforting side or hearty addition to any meal, featuring sharp cheese and aromatic onions.
Ingredients
Instructions
- Peel and slice potatoes like for French fries.
- Put the sliced potatoes into a greased cake pan.
- Pour the mixture of light cream, melted butter, chopped onion, salt, and pepper over the potatoes.
- Sprinkle shredded sharp cheese on top a little before the baking is done.
- Bake at 425°F (220°C) for 50 minutes.
- Garnish with parsley before serving.
Tips & Substitutions
For a delicious twist, consider adding cooked bacon bits or sautéed mushrooms to the mixture for extra flavor. If you prefer a lighter option, substitute the light cream with low-fat milk or a dairy-free alternative. Ensure the potatoes are sliced evenly for uniform cooking. You can also experiment with different cheese varieties, such as cheddar or mozzarella, to enhance the taste.
Serving Suggestions
These Cake Pan Potatoes make a hearty side dish and pair wonderfully with grilled meats or a fresh salad for a balanced meal. For a comforting dinner, serve alongside a creamy soup or a fresh green salad. They also complement perfectly with the richness of dishes like Tangy Artichoke Dip, making it a great addition to any gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the potatoes in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through, or microwave in short intervals until hot. Covering with foil can help retain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cake Pan Potatoes contains roughly 902 calories, with 22g protein, 74g carbohydrates, and 58g fat. It is an excellent source of potassium (53% of the Daily Value), vitamin C (48% of the Daily Value), and protein (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 836mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
Yes, you can use different varieties of potatoes, such as Yukon Gold or red potatoes. Each type will bring a unique flavor and texture. Just ensure they are similar in size for even cooking, and adjust baking time if necessary based on the type and thickness of the slices.
Can I prepare this dish ahead of time?
Absolutely! You can slice the potatoes and prepare the cream mixture a day in advance. Just layer them in the cake pan, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the fridge, let it sit at room temperature for a few minutes, then bake as directed.
What can I substitute for the light cream?
If you're looking for a substitute for light cream, you can use half-and-half or a mixture of milk and sour cream for a similar richness. For a healthier option, try low-fat yogurt or a plant-based cream alternative. Adjust seasoning as needed, as some substitutes may alter the flavor slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).