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+ servings

Cream Baked Roast Potatoes

Cream Baked Roast Potatoes are beautifully rich, tender and crisp.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Side Dish
Cuisine: British
Servings: 6 people
Calories: 364kcal


  • 1 kg potatoes
  • 400 ml double cream
  • 400 ml whole milk
  • 1 tablespoon unsalted butter
  • 3 bay leaves
  • 3 cloves
  • 5 black peppercorns
  • ½ teaspoon sea salt
  • 3 garlic cloves crushed with the back of a knife
  • 1 sprig of thyme
  • 50 ml olive oil


  • Pre-heat the oven to 160°C / 140°C fan assisted oven / gas mark 3.
  • Peel the potatoes and cut in half at an angle then place into a large casserole dish.
  • Pour in the cream and milk and ensure the potatoes are fully submerged and then add the butter, bay leaves, cloves, black peppercorns, salt, garlic cloves and thyme.
  • Put the lid on the casserole dish and bake in the oven for 1½ hours until the potatoes are cooked all the way through.
  • Remove the dish from the oven then turn the heat up to 180°C / 160°C fan assisted oven / gas mark 4.
  • Pour the olive oil into a roasting tray and place in the oven for 5 minutes for the oil to heat.
  • Remove the potatoes from the cream with a slotted spoon and place gently into the hot oil of the roasting tray. Turn the potatoes around in the oil until coated.
  • Place in the oven to roast for 30 minutes, turning the potatoes halfway through.
  • Remove from the oven and serve immediately.


What potatoes to use

Maris Pipers make the best roast potatoes.

Vegan/Dairy-free Version

  • Double cream. Substitute for coconut milk.
  • Whole milk. Substitute for a plant based alternative. I like cashew milk, but you can use oat milk or almond milk.
  • Butter. Substitute for a plant based butter.

Cooking Tips

Make sure you cut the potatoes to a similar size to ensure even cooking so each one of these creamy roast potatoes is as tender to the fork as the next.

Make Ahead

You can make the first part of this recipe ahead for ease on the day of serving. Bake the potatoes in the cream mixture and then store in the fridge in an airtight container for up to 2 days. Then on the day of serving you can remove the potatoes from the cream and roast as per the rest of the recipe.


I do not recommend freezing this recipe

Nutrition Information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 serving of potatoes, assuming you serve this recipe between 6 people. 


Calories: 364kcal | Carbohydrates: 6g | Protein: 4g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 249mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1158IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg