This Best Ever Potato Bake is a firm favourite in our house and introduces a few extra veges and some interesting flavours. Try switching out half the potato for sweet potato for something different.

We cooked this on MOM COOK CLUB LIVE! You can watch the video here:

Ingredients (serves 6)

  • 4 - 6 Washed potatoes, sliced into rounds about 1/3 centimetre thick
  • 1/2 cup Sour Cream
  • 1/2 cup White Wine
  • 1/2 cup Fresh Cream
  • 2 cloves Garlic
  • 1 tsp Mustard (Mild, Hot English, Dijon or Wholegrain)
  • 2 tsp Baby Capers
  • 1 300g tub of Woolworths Potato & Leek Fresh Soup
  • 2 Eschallots, chopped into 1cm chunks
  • 1 Medium Onion sliced in half and then into slices
  • 1/3 cup Pine Nuts
  • 1/3 cup Tasty or Parmesan Cheese, finely grated
  • 1/2 tsp Salt
  • 1 cup Button Mushrooms, roughly sliced or chopped


  1. Roughly rub the inside of an ovenproof baking or casserole dish (approx 25cm diameter) with butter.
  2. Arrange slices of potato in the baking dish covering the base of the dish completely. I like to sit the potato slices vertically in the dish but you can lay them down flat if you like.
  3. Nestle the mushrooms, onion, eschallots in amongst the potato slices.
  4. Combine all the 'wet' ingredients as well as the mustard and capers in a bowl and mix to combine.
  5. Pour the sauce mixture over the potato and other veges and move around gently with a spoon so that the sauce goes down between all pieces.
  6. Top with grated cheese and pinenuts.
  7. Place on a baking tray (to catch any overflow that may happen) and bake at 170C for 30 - 40 minutes. Cooking time will depend on your oven and how thickly you have sliced the potato. I recommend placing a lid on your baking dish or covering with foil until about halfway through. Just be careful the foil doesn't take all the cheese - create a 'shower cap' type shape with the foil so it doesn't touch the top.

Notes... If you don't have a Woolworths Fresh Soup, you can use any tinned soup. Or use a dried packet soup and just add more cream or sour cream to make up the liquid volume.

  • Yum! This looks like a perfect winter meal!


  • This looks very warming, hearty and lovely, thanks.


  • I love this. I’ve printed it off ready for me to buy the ingredients and bake away!!


  • Sounds and looks delicious. A few more like this and I might end being a vegetarian.


  • mmm never thought of putting mushrooms in a potato bake, sounds yum

    • Mushrooms in potato bake are delicious. Mushrooms are so versatile and good and I add them to so many recipes.


  • A great twist compared to regular potato bake, thanks!.


  • Potato bake is a huge favourite in my home too. It’s always good to change the ingredients around


  • Absolutely adore potato bake and this is a great show of the extras I can rock it with. Thankyou


  • Now this sounds like a delicious grown up version of potato bake – I like it Nikki – thanks. :)


  • sounds very yummy – I am not a huge fan of capers so would probably omit for my tribe but definitely going to give your Best Ever Potato Bake recipe a try – I especially love that you can put in sweet potato as that is my favourite veg ever!


  • Sounds beautiful and easy ! I might use light ricotta instead of sour cream and fresh cream and probably leave the capers and wine out for the kids.


  • Yum, sounds delicious!


  • This sounds so delicious!!


  • A delicious potato bake that will be great to enjoy in Winter! Thanks Nikki!


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