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
Amanda and Debbie at 7:53 pm