This Marmite potato bake is the ultimate comfort food - creamy, cheesy, savory, and just a little bit salty from that unmistakable Marmite flavor. Think of it as a British twist on scalloped potatoes, with the rich, umami depth of Marmite balancing perfectly against melty cheddar cheese and softly sauteed onions. It's cozy, nostalgic, and a guaranteed crowd-pleaser for Marmite lovers.

If you love this kind of hearty side dish, you might also enjoy my Marmite Mushroom Pasta, or to pair this side dish with my easy honey butter carrots and roasted green beans.

Ingredient Notes

The exact quantities are in the recipe card below, but here's a little insight into why each ingredient matters and how to get the best from it:

• Potatoes: Waxy potatoes (like Yukon Gold or Maris Piper) hold their shape beautifully and have that perfect creamy texture when baked. Avoid overly starchy potatoes like Russets - they tend to fall apart.
  
• Marmite: The star ingredient! It adds a deep, savory umami flavor that balances the creamy sauce. If you're not a big Marmite fan, start with 1 tablespoon and taste before adding more.
  
• Cheddar Cheese: Mature cheddar gives the perfect salty sharpness that stands up to the Marmite. You can mix in a bit of mozzarella or Gruyère for extra meltiness.
   
• Onions & Garlic: Slowly sautéed onions bring sweetness that balances the saltiness of the Marmite, while garlic adds warmth and depth.
  
• Milk & Butter: These create the creamy base of the béchamel-style sauce. You can use whole milk for richness or a dairy-free milk (like oat or soy) and vegan butter for a plant-based version.
  
• Flour: Helps thicken the sauce. Make sure to cook it in the butter for a few minutes to remove any raw flour taste.

How to Make This Delicious Marmite Potato Bake

Step 1) Prep the Potatoes

To start, wash, peel, and slice the potatoes thinly (around ⅛ inch thick) - even slices mean even cooking!

Set your potatoes aside - this is the most time-consuming task, so complete it first, and then you can focus on the sauce.

Step 2) Make the Sauce

Heat the butter in a large pan, then add the onions. Cook on low heat for 7-10 minutes until the onions are soft and turning golden, stirring often. Then, add the minced garlic and cook for another minute.

Stir in the flour and cook for 2-3 minutes to form a roux. Slowly pour in the milk while whisking to avoid lumps. Simmer for a couple of minutes until it's thickened into a creamy sauce.

Step 3) Add Cheese and Marmite

Remove from the heat and stir in two-thirds of the cheese until melted, followed by 1 tablespoon of Marmite.

Step 4) Assemble the Bake

In a large mixing bowl, combine the sliced potatoes with the sauce until evenly coated.

Pour everything into a baking dish, sprinkle over the remaining cheese, and drizzle the last bit of Marmite over the top. Use a spoon to swirl it slightly into the cheese.

Cover with foil and bake in your preheated oven for 45 minutes. Then, uncover and bake for another 20 minutes until the top is golden, crispy, and bubbling.

Chef's Tips / Cooking Hacks

• Let it sit for 10 minutes before serving - it'll firm up slightly and be easier to portion.
  
• If you're not totally sure about Marmite, drizzle a small amount on top of your potato bake after baking instead of mixing it into the sauce - it gives a gentler flavor hit.
  
• Add-ins: Sautéed mushrooms, spinach, or a handful of leeks mix beautifully into this dish if you want extra texture or greens. Or, try my potato and leek gratin instead.

Storage

This bake keeps well in the fridge for up to 4 days. Reheat in the microwave or oven (covered with foil to prevent drying out) until piping hot.

It can also be frozen for up to 3 months - just defrost fully before reheating and stir in a splash of milk if the sauce thickens too much.

FAQs

Can I make this recipe vegan?
Yes! Use vegan butter, dairy-free milk, vegan cheddar, and check your Marmite label (it's usually vegan). The result will still be creamy and delicious.

What should I serve with Marmite potato bake?
It's hearty enough to stand alone, but pairs beautifully with green vegetables (like steamed broccoli or sautéed kale) or as a side for a Sunday roast.

Can I make it ahead of time?
Definitely. Assemble everything up to the baking step, then refrigerate for up to 24 hours. Add an extra 10 minutes to the baking time when cooking from cold.