A rich, creamy, cheesey potato bake - so easy!
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.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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.
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