Thermobexta’s Potato Bake

potato-bakeThis is a little outside the norm of my recipes, but what’s a girl to do when the baby growing inside her wants potato bake and the potato bake created from this craving turns out so well that it would be a crime not to share it with people who enjoy delicious food?!

Serves 6 sides, double if feeding a crowd – see tips underneath recipe for this

160g vintage cheddar cheese, diced into 1.5cm cubes
200g brown onion, quartered
3 garlic cloves (15g)
10g parsley, leaves, some stems
20g butter or extra virgin olive oil
700g potatoes (peeling is your preference, I don’t bother)
150g cream
50g milk
35g vegetable stock paste concentrate
a couple of big pinches of pepper

1. Pre-heat oven to 200°C. Set aside a 1.5L oven-safe dish.

2. Place cheese in mixer bowl. Grate for 4 seconds/speed 7/MC on. Transfer to a bowl, set aside.

3. Place onion, garlic and parsley in mixer bowl. Chop for 3 seconds/speed 6/MC on. Scrape down sides of bowl.

4. Add butter. Sauté for 4 minutes/steaming temperature/speed 1/MC off.

5. Meanwhile, prepare the potatoes by either slicing with a mandolin, or using a very sharp knife to slice as thinly as possible. Set aside.

6. Add cream, milk, stock, pepper and 80g of the grated cheese to mixer bowl. Mix for 3 seconds/speed 3/MC on.

7. Cover the base of the oven-safe dish with two layers of potato slices. Dollop on 3-4 tablespoons of the cream mixture (it doesn’t have to completely cover the potatoes). Top with another two layers of potato slices, then top with another 3-4 tablespoons of the cream mixture. Repeat, until all potatoes are used. Evenly pour over remaining cream mixture (there should be quite a bit left so the majority is used for the top). Sprinkle with remaining grated cheese.

8. Bake for 35-40 minutes, until potatoes are tender.

If doubling the recipe, make the following changes:
– double all ingredients;
– use a 3L oven-safe dish;
– at step 2, grate 160g cheese, then remove from bowl and grate remaining 160g cheese, remove from bowl;
– at step 4, increase sauté time to 6 minutes;
– extend baking time – bake until potatoes are tender and if top starts to brown too much, cover for remaining time in the oven.


13 thoughts on “Thermobexta’s Potato Bake

  1. So tasty. Loved it. I didn’t have enough potatoes so mixed with sweet potato. Also I don’t cook with cream so used Philedelphia Cream for Cooking and was awesome xx


  2. Very yummy, kids loved it. It’s not often they are all happy with something! There is a fair bit of cheese and cream, so will have to make it a ‘sometimes food’. Thanks again Bec!


  3. I made it for our Australia day party! Doubled the recipe and made 3 litres of it. It was gone in a few minutes. I didn’t even get to taste it! Everyone raved about it and my mum told me to put the recipe in a special place as I definitely needed to make it again


  4. I thought I had some great potato bake recipes but this one is by far the best and the only one I now use. This delicious and easy recipe is on high rotation in the cool weather, love it!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s