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.
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 2.5 litre capacity baking dish. We use a baking dish that is about 6cm deep.
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
21 Comments:
Did you forget to mention what to do with the other 2.5 Tbl of cream ? Maybe I'm too tired and missed it.
mmmmmmmmmm que bueno se ve!!!, felicitaciones por tus recetas y tus fotografías que invitan a preparlas!!!
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.
Had it for dinner yesterday.Yum!Thank you.
Pure indulgence:-D
sounds/looks heavenly!!! Could you also add onion?
Yes, onion would be a nice addition to this recipe.
I love this recipe as I do with most on your blog....I have added your blog to my list of favourite blogs.
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.
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.
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!
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)
I use a layer of sweet potato in the middle which tastes great
Sounds great. If precooked and warmed in oven, should it be covered with foil and for how long and at what temperature.
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.
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.
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.
i also added diced bacon, sliced mushrooms and some onion....was a real hit!!!!
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.
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
i add a teaspoon of chicken stock to mine aswel giives a wonderful flavour..
Post a Comment
<< Home