This 3-Ingredient Oven November Frost Bake layers thinly sliced potatoes with heavy cream and shredded Gruyère or Swiss cheese. The potatoes soften under foil, then the cheese turns deeply golden and bubbly during the uncovered bake. A short rest lets the creamy layers settle before you scoop.
What You’ll Need
- Potatoes. Peel 2 pounds and slice them very thinly. Yukon Golds hold their shape well, while russets give the bake softer layers.
- Heavy cream. Use 2 cups, divided between the two potato layers. Pour it slowly so it seeps between the slices.
- Gruyère or Swiss cheese. Gruyère gives the bake a pronounced nutty flavor. Swiss cheese makes a milder topping. Use 2 cups of either, divided between the layers.
How to Make November Frost Bake
Arrange half the potato slices in a lightly greased ceramic baking dish, overlapping them slightly. Pour over half the cream and sprinkle with half the cheese. Repeat with the remaining potatoes, cream, and cheese. Press the top gently so the cream settles around the slices.
Cover tightly with foil and bake at 375°F (190°C) for 45 minutes. Remove the foil and bake for another 25–35 minutes, until the top is deeply golden and the cream is bubbling at the edges. Slide a thin knife into the middle of the dish. It should pass easily through the potato layers.
Tips for Tender Potatoes and a Golden Top
- Slice evenly. Aim for rounds about ⅛ inch thick. A sharp knife or a mandoline with a hand guard makes it easier to keep the slices consistent.
- Spread the slices across the dish. A thick pile in the center takes longer to soften than evenly overlapped layers.
- Check the potatoes as well as the cheese. If the top is already golden and the center still feels firm, loosely cover the dish with foil and continue baking until tender.
- Rest for 10–15 minutes. The bubbling subsides and the creamy layers become easier to scoop.
Frequently Asked Questions
Do I need to boil the potatoes first?
The thin slices go into the dish raw. They soften in the cream during the covered bake and finish cooking as the top browns.
Can I use a deeper baking dish?
Yes. A deeper dish creates thicker layers, which may need more time in the oven. Check the potatoes near the center with a thin knife before serving.
3-Ingredient Oven November Frost Bake Recipe Card
Thinly sliced potatoes baked in heavy cream with a golden Gruyère or Swiss cheese topping.
- Prep time — About 15 minutes
- Bake time — 70–80 minutes
- Rest time — 10–15 minutes
- Servings — 6
- Pan — Medium oven-safe ceramic baking dish
Ingredients
- 2 pounds potatoes, peeled and very thinly sliced
- 2 cups heavy cream, divided
- 2 cups shredded Gruyère or Swiss cheese, divided
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a medium oven-safe ceramic baking dish.
- Arrange half the potatoes evenly in the dish. Pour 1 cup of cream over them and sprinkle with 1 cup of cheese.
- Repeat with the remaining potatoes, cream, and cheese. Press gently so the cream settles around the layers.
- Cover tightly with foil and bake for 45 minutes.
- Remove the foil and bake for another 25–35 minutes, until the top is deeply golden and bubbling and a thin knife slides easily through the potatoes in the center.
- Let rest for 10–15 minutes before scooping and serving warm.