Thursday, March 13, 2008

Creamy Potato Bake Recipe



A rich, creamy sauce oozes from between layers of tender potato slices in this cheese-topped potato bake. We like to use desiree potatoes in this recipe; they retain their shape and have a nice flavour.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

300ml (1 cup plus 2 1/2 tablespoons) cream (35 to 40 percent fat)
166ml (2/3 cup) milk
1 medium garlic clove, peeled and crushed
1kg potatoes (about six medium-large desiree potatoes)
3/4 teaspoon salt, or to taste
1/8 teaspoon ground white pepper, or to taste
100g (1 cup, firmly packed) grated tasty cheddar cheese

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).

Stir cream, milk and garlic together in a medium bowl or jug.

Peel potatoes and cut into 3-4mm thick slices.

Layer the potato slices, seasoning with salt and pepper between the layers, in a 2.6 litre capacity baking dish. We use a baking dish that is about 6cm deep. © exclusivelyfood.com.au

Pour cream mixture over potato.

Tightly cover the baking dish with greaseproof paper then aluminium foil.

Bake for about 1 hour 15 minutes, until potato is tender when tested with a skewer or knife. Discard the paper and aluminium foil.

Increase oven temperature to 220 degrees Celsius (200 degrees Celsius fan-forced). Sprinkle potato with grated cheese. Return potato bake to the oven, and bake for about 15-20 minutes, or until cheese is melted and golden.

Allow the potato bake to stand for about 20 minutes before serving. Alternatively, store the cooked potato bake in the refrigerator, and reheat in the microwave or oven.
© www.exclusivelyfood.com.au

70 Comments:

Anonymous Anonymous said...

Did you forget to mention what to do with the other 2.5 Tbl of cream ? Maybe I'm too tired and missed it.

16/3/08 1:15 am  
Blogger Mar said...

mmmmmmmmmm que bueno se ve!!!, felicitaciones por tus recetas y tus fotografías que invitan a preparlas!!!

16/3/08 2:22 am  
Blogger Amanda & Debbie said...

All of the cream is combined with the milk and garlic. The "1 cup plus 2 1/2 tablespoons" is just an alternative way to measure 300ml.

16/3/08 11:08 am  
Blogger Poornima said...

Had it for dinner yesterday.Yum!Thank you.

17/3/08 8:49 am  
Blogger Jo. said...

Pure indulgence:-D

18/3/08 6:55 am  
Anonymous Anonymous said...

sounds/looks heavenly!!! Could you also add onion?

18/3/08 12:30 pm  
Blogger Amanda & Debbie said...

Yes, onion would be a nice addition to this recipe.

18/3/08 5:00 pm  
Blogger cakebaker_cakemaker said...

I love this recipe as I do with most on your blog....I have added your blog to my list of favourite blogs.

22/3/08 12:53 am  
Anonymous Anonymous said...

I had a dinner party last week and instead of making one big potato bake, I made individual ones in muffin tins. Didn't use your recipe but will try it next time. the individual ones were very popular, and looked great on a big serving platter. Use strips of baking paper to make little handles to lift them out.

25/3/08 6:42 pm  
Anonymous Anonymous said...

This potato bake was a big hit at a family BBQ last weekend. It is easy to make and a yummy alternative to potato salad, especially with winter coming on.

4/4/08 1:37 pm  
Blogger hellen said...

Easy to make and tastes great. First time i have made a creamy potato make. I made it for guests and they loved it. A winner!

13/4/08 5:58 pm  
Anonymous Anonymous said...

wow that sounds great i also have my own potato bake (cream) recipe its:

1. thickened cream
2.black pepper
3.vegeta (vegie spice)
4.pork neck (diced and fried)
5.onion (diced and fried)
-->(amount of ingredients may very on how many potatos you are going to add)

19/4/08 4:44 am  
Anonymous Lyn said...

I use a layer of sweet potato in the middle which tastes great

5/5/08 9:59 am  
Anonymous Liz said...

Sounds great. If precooked and warmed in oven, should it be covered with foil and for how long and at what temperature.

8/5/08 5:15 pm  
Anonymous Anonymous said...

Hi i have made this beautiful dish but found there to be alot of liquid. Is this normal if not how could i fix this?
Thank you.

11/5/08 6:34 pm  
Blogger Amanda & Debbie said...

Hi Liz,

We haven’t determined the reheating time required for this potato bake but will do so next time we make it. We suggest that you reheat it at about 180 degrees Celsius (160 degrees Celsius fan-forced) until hot in the centre.

You could follow the complete recipe ahead of time, and then reheat the potato bake covered so it doesn't dry out.

Alternatively, you could initially cook the bake for the hour and 15 minutes, leave the cover on, and refrigerate it until required. When you wish to reheat the bake, sprinkle it with cheese and cook, uncovered, until it is hot in the centre.

When reheating food, we don’t usually preheat the oven. This way, the food warms up as the oven heats up and is less likely to burn on the outside before it is hot in the centre.

18/5/08 1:51 pm  
Blogger Amanda & Debbie said...

We find that the potato bake contains quite a bit of runny liquid at the end of the baking time, but the excess liquid thickens and/or absorbs into the potato during the 20 minute standing time. If you found that there was too much liquid after the standing time, you could try reducing the amount of milk or cream. You could also remove the foil and paper before the potato is completely tender so that the liquid has more opportunity to evaporate.

18/5/08 1:53 pm  
Blogger sam said...

i also added diced bacon, sliced mushrooms and some onion....was a real hit!!!!

30/5/08 2:09 pm  
Anonymous Samantha said...

Delicious, I've already made it twice and can't wait to make it again! I love your site and all your recipes are great. Look forward to new ones.

2/6/08 12:02 pm  
Blogger skiller_family said...

I've found that instead of using just cream or milk, that making a white sauce (like you would for Lasagne)and adding some mustard (I use wholeseed mustard) makes a nice aternative. Also adding onion and bacon is great for flavour. Even adding sweet potato and pumpkin slices works well

14/6/08 9:32 am  
Anonymous brianna said...

i add a teaspoon of chicken stock to mine aswel giives a wonderful flavour..

30/6/08 4:15 pm  
Anonymous Anonymous said...

Hi, I would like to make individual potato bakes....how long would these need to be baked in the oven for? Thank you

29/7/08 4:44 pm  
Blogger Amanda and Debbie said...

Individual potato bakes will probably take about an hour to cook. Use a skewer or knife to test the potato and ensure that it is tender before removing the bakes from the oven.

5/8/08 10:28 am  
Anonymous Anonymous said...

which is the best cream to use-whipping cream,heavy cream,fresh cream,sour cream?i would love to make this dish as soon as i know which is the right cream to use

9/9/08 12:54 am  
Blogger Amanda and Debbie said...

Any fresh (not sour) cream with a fat content of about 35 to 40 percent can be used in this recipe. In the United States, heavy cream would be suitable.

12/9/08 12:32 pm  
Anonymous Belinda said...

Yummmmmmm....i made this potato bake for my partner's 40th birthday last week,he absolutely loved it,thank you exclusively food it was a real hit!!!
Belinda:-)

23/9/08 11:56 am  
Anonymous Anonymous said...

I took the recipe word-for-word (though I did cut the yield in half, in doubt of the result!) and it did me wonders. I'm 14 and I love to cook and bake for my family - this time, they simply adored me for creating such a wonderful dinner! All the credit goes to you. This will be the first recipe that comes to mind when I think potatoes. Thank you! :)

3/11/08 11:23 pm  
Anonymous Claudine said...

This, like all your recipes, was delicious. After making it numerous times I've altered the recipe slightly, by adding some shallots and instead of milk I use a combination of sour cream and heavy cream. I also add some fresh parsley and top with parmesan cheese. And I use heaps more garlic.

21/11/08 1:26 am  
Anonymous Anonymous said...

love your recipes, the lemonade scones are the best ever ...this potato bake is also a sure winner at our family feasts

30/11/08 1:01 pm  
Blogger ER said...

Hi! Can I use Mozzerella Cheese... bought it by mistake instead of Cheddar!

8/12/08 7:22 pm  
Blogger Amanda and Debbie said...

Yes, you could use mozzarella cheese in place of the cheddar cheese. If you have parmesan cheese, you could mix a little parmesan with the mozzarella for extra flavour.

8/12/08 7:43 pm  
Anonymous Anonymous said...

The best potato bake ive ever had! do not add any bacon or onion. As it is is perfect!!

16/12/08 4:29 pm  
Anonymous Gnuthad said...

This is very similar to the recipe I have used for many years. I add a layer of thinly sliced onions into the centre between the layers of potatoes and use a mix of cheddar and mild cheese over the top to give better flavour but still give it that good "string" from the cheese.

Make the dish a day before eating and then store the whole dish in the fridge so that it tends to harden up a lot and makes for easy cutting. A few minutes in the microwave brings up a great result that sits nicely on the plate without going everywhere.

21/12/08 11:35 am  
Anonymous Colin said...

I also add a layer of sliced up silverbeet occasionally while putting together. This not only puts in something most kids normally wont eat but also tastes great and adds some colour.

24/12/08 1:09 pm  
Blogger Andrew said...

I sauteed some chopped bacon and onion with fresh thyme. Sprinkled this mixture between the layers and it turned out delicious.

13/1/09 2:37 am  
Anonymous Anonymous said...

how can i print your recipe to take into the kitchen with me? thanks

16/1/09 3:09 pm  
Blogger Amanda and Debbie said...

Does your browser have a printer icon that you can click on? If not, can you go to "File" at the top left of your browser window, and from the file menu select "Print"?

16/1/09 3:29 pm  
Anonymous Anonymous said...

try this recipe using coconut cream instead of milk mmmmmmmmmmmm devine

5/2/09 2:24 pm  
Anonymous Anonymous said...

I cooked this last night and was very impressed! Definitely will make this again (I'm eating the leftovers at the moment!). I made it according to the recipe but next time might try adding bacon, onion and mushrooms for something different. I love your recipes - only discovered this site the other day and already have made two dishes! Thanks :)

13/2/09 12:34 pm  
Anonymous Anonymous said...

Hi,
I was wondering how many people this recipe served?

Thankyou.

26/2/09 5:30 pm  
Blogger Amanda and Debbie said...

This potato bake serves about eight people (as a side dish).

26/2/09 5:40 pm  
Anonymous Anonymous said...

i making it 4 dinner 2day hopefully it will turn out nice it proberley will beacause its from your webstie

28/2/09 2:14 pm  
Anonymous Natalie said...

I made this tonight and just finished eating it. Devine! I added some chopped ham and spring onions and it was a major hit. The kids didn't speak a word throughout dinner! They were too busy eating.

1/3/09 8:45 pm  
Blogger wanna cook more said...

a 4cm high dish is 'just' ok to use. i can't find a 6cm high dish

24/3/09 2:29 pm  
Blogger madvoice said...

Turned out fantastic. Hubby went back for 2nds. I added in some finely sliced leek between the layers which gave it a very subtle extra flavour

11/4/09 8:48 pm  
Anonymous Anonymous said...

if i added bacon should i fry t first?

27/4/09 3:26 pm  
Anonymous Anonymous said...

I added diced bacon and onion to this and my hubby said it was the best potato bake he has ever had and that is a lot because he loves potato bake.
I now cook it for him every second night and he never gets sick of it.
And it's so easy.
Tonight when I cooked it...when i layered the potato I put bacon, cheese and onion between each layer of potato.
He's not home from work yet so when he gets home and eats it, I'll let you know the verdict.
Thank you so much.

21/5/09 9:13 pm  
Anonymous Anonymous said...

I'm having all sorts of trouble, which I never used to have, with my potato bake curdling. It isn't this recipe, but another very similar one.
I'll be trying yours out as it sounds very popular, but is there a reason I'm having so much trouble with the curdling thing??
I'd be most grateful for your help.
Kitti

1/6/09 8:30 am  
Blogger Shaz said...

Made this but used 1/2 potato and 1/2 sweet potato. Tasted fantastic. Great recipe. Thank you.

14/6/09 12:27 pm  
Blogger chee chee said...

This recipe is fantastic, I baked half kilo of potatoes and cut all the ingredients into half.. it taste wonderful and my husband loves it.. its easy to make if you follow the recipe..:) Thankyou!

20/6/09 8:15 pm  
Blogger Amanda and Debbie said...

To the person who asked about adding bacon: We would fry the bacon before adding it to the potato bake.

9/7/09 12:53 am  
Anonymous Anonymous said...

Try this... use the same recipe but sprinkle through a small amount of packet French Onion soup. You will be surprised how wonderful it is!

2/8/09 10:10 pm  
Blogger ginny said...

I love potato bake!I have a really simple recipe that everyone raves about! I large bottle of of cream (low fat) one packet of french onion soup mixed together, I par - boil the sliced potatoes it makes cooking time so much quicker after you layer the potatoes in a greased dish your pour the cream mixture over the lot and bake 200c degrees for about 20 min.. delicious!

15/8/09 2:26 pm  
Anonymous Anonymous said...

I made this for a family gathering and everyone loved it. The method is so simple and adding the cheese in the last 15 minutes works really well.Thank you

22/8/09 4:20 pm  
Anonymous Anonymous said...

Could I use buttermilk instead of the milk and cream?

11/11/09 4:39 pm  
Anonymous Anonymous said...

try using a can of condensed cream of chicken soup mixed with some milk or cream. I also add mushroom, garlic, onion, ham or bacon and mustard.

18/5/10 9:54 pm  
Anonymous Ambreen said...

Thank you so much for the recipe. It is the yummiest potato bake ever!!

28/11/10 11:18 am  
Blogger miss clumsyanna said...

hye,i dont seemed to have baking dish at my house,,so i was wondering could i substitute it with normal metal pans?

4/7/11 7:41 pm  
Blogger Amanda and Debbie said...

You could use a metal pan as long as it has a capacity of at least 2.6 litres.

11/7/11 12:49 pm  
Blogger Trini Bee said...

I was really looking forward to this but was a little disappointed. :(

15/7/11 12:15 am  
Anonymous Les said...

I also add onion, bacon & packet french onion soup mix, (mixed together with cream.) Yum

6/8/11 10:46 pm  
Anonymous niki said...

hi, looks really good, but can u use creme fresh instead of the cream??? xx

29/8/11 5:06 am  
Anonymous Anonymous said...

Awesome made even better by adding some thyme to the cream mixture fresh not dried is better though

30/9/11 11:22 am  
Blogger Molly said...

I made so many changes that essentially just used this recipe as a base for the right quantities of liquid and potato, as well as cooking time. It was really spot on! The changes I made were: Light & Creamy evaporated milk instead of cream (375ml can), which meant I reduced the milk to 90ml. I also added an extra garlic clove, diced shortcut bacon (which I fried together with the garlic) and half a packet of french onion soup mix and half a cup of light cheddar and quarter cup of parmasen stirred into the sauce mix. Once the bacon & garlic were fried off I added the milks and boiled then reduced to thicken, to which I stirred in the soup mix and cheese. On the top of the bake I sprinkled a mix of cheddar, mozzarella and parmasen. IT WAS SOOOOOO GOOOOD!
Thanks ladies for the inspiration!

22/11/11 6:28 pm  
Anonymous Anonymous said...

I have just made it and it seems to have a lot of liquid and my be curled?? I'm putting it back in to see what happens

14/4/12 12:51 pm  
Anonymous Anonymous said...

Looks and smells fab. Gonna chuck some parsley on it just before serving. Lobbed some red onions on the top with the cheese. Ta V Much!

28/7/12 1:34 am  
Anonymous Anonymous said...

Great recipe. Also added cooked onion and bacon. Cooked day before and reheated for an hour the following day (left cheese until the next day) tasted great!!!

17/9/12 10:22 am  
Anonymous Anonymous said...

This is basically the same recipe we've used for years. If you microwave it for about 5 minutes first, to get it bubbling, this removes a lot of the cooking time. Then add grated cheese & small dobs of butter to the top before putting into the oven. Hold back some of the liquid - you can always add a little more if you think it's going to be too dry.

21/9/12 11:35 am  
Anonymous Anonymous said...

I tried it just adding thinly sliced red onion and substited some of normal desireee potato with sweet potatoes.was Best potato bake ever. Thank you

14/1/13 9:43 pm  
Anonymous Trace said...

I do onion, bacon, pumpkin and sour cream instead of milk!! It's so delicious xo

4/3/13 5:57 pm  

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