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.

Tips
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.

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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

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  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!

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  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

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  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

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