Cheesy Potato Bake
A delightful cheesy potato layer bake enriched with cream. The perfect accompaniment with any roast or stew. Delicious on its own or with other vegetables. Can be prepared ahead of time and all in all, a wonderful comfort food bake.
6
30 minutes
1½ hours
150°C
Ingredients
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Approx 1.5kg Kind Edward or Maris Piper potatoes- washed, peeled and par boiled
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1 red onion- coarsely chopped
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150g tasty cheddar cheese- grated
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1 large garlic clove- crushed
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500ml single cream
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200ml milk- full fat
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Sea salt
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Coarsely ground black pepper
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Topping
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Generous amount of butter nobs- for topping & greasing baking dish
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50g or more parmesan- grated
Instructions
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Prepare potatoes:
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01 Wash and peel. Cut in half. Place in a large saucepan, top with cold water and bring to the boil. Reduce heat and simmer until partially soft - par boiled. Remove from heat, drain and leave until cool. When cool enough to handle slice thickly and leave to one side.
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Assemble:
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02 Heavily butter an ovenproof deep sided dish. Place a layer of sliced potatoes on the bottom and then alternatively layer potato slices, onion, cheese, garlic, sea salt and black pepper. Finish with a potato layer for the top. Now add the cream and milk, making sure all the ingredients sit in a milky bath. Add more milk or cream if you feel not enough. Top with generous nobs of butter and grated parmesan cheese. See image #2.
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Bake:
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03 Place in a moderate oven and cook for 1½ hours or until the potatoes are tender and the top a golden brown.
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Serve:
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04 Best enjoyed hot with either meat, poultry or fish. Excellent also on their own with your favourite vegetable or salad.
Notes
This versatile baked potato dish can be made the day by half baking, allowing to cool, covered with buttered tin foil and re-heated in the oven the next day.
