Cheesey Potato Bake
Recipe submitted by Philippa
A rich, creamy, cheesey potato bake - so easy!
Serves 2 to 4
Ingredients
- 4-6 medium-large potatoes
- 300ml cream
- 150ml full cream milk
- 200g sliced extra matured vintage cheddar
- salt & pepper
Method
- Preheat oven to 180DegC.
- Peel the potatoes and slice thinly.
- Mix the cream and milk together.
- Drizzle approx 100ml in the bottom of an ovenproof, deep sided dish or pan.
- (Ensure that the size of the dish is commensurate with the volume of potatoes - you want the container reasonably full of potato/cheese/cream mixture)
- Layer the sliced potatoes into the dish, making the bottom layer 2 layers of potatoes thick.
- Place sliced cheese over top of potatoes & season with a little salt and pepper.
- Add another layer of potatoes, top with more cheese and lightly season.
- Continue until potatoes are all used, ending with a layer of cheese.
- Carefully pour the remaining cream/milk mixture over the potatoes and cheese - leave approx 2cm from the top of the pan to prevent bubbling over.
- Bake for approximately 45 minutes (depending on thickness of slices/volume of potatoes/diameter of the baking dish) check after 30 minutes.
Notes & Tips
If you're in a screaming hurry, use a microwave safe/standard oven safe dish (corningware is ideal) you can nuke the bake for about 10 minutes and follow up with an additional 10 minutes in a very hot oven (200DegC) to brown. For a variation, add crumbled fried or grilled bacon between each layer. Also works extremely well with orange sweet potato, though I tend to just use cream/milk and no cheese as the sweet potato is rich and tasty enough without it.
